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1 cake
suggest servings
| 1 1/2 | cups | oreo® cookies | crumbled |
| 32 | ounces | cream cheese | softened |
| 3 | large | eggs | large |
| 1 | teaspoon | vanilla extract | |
| 1/3 | cup | raspberry perserves | strained |
| 1/4 | cup | heavy whipping cream | |
| 2 | tablespoons | butter | melted |
| 1 1/4 | cups | sugar | |
| 1 | cup | sour cream | |
| 6 | ounces | chocolate (semi-sweet) | semi-sweet chips, melted |
| 6 | ounces | chocolate (semi-sweet) | semi-sweet chips |
Combine crumbs and butter; press onto the bottom of a spring-form pan.
Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended.
Blend in sour cream and vanilla.
Pour over crust.
Combine remaining 8 oz cream cheese and melted chocolate; mix well.
Add red raspberry preserves; mix well.
Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl.
Bake at 325 degrees F for 1 hour 25 minutes.
Loosen cake from rim of pan; cool before removing from pan.
Melt chocolate pieces and whipped cream over low heat stirring until smooth.
Spread over cheesecake.
Chill and garnish with additional whipped cream and raspberries.
| % Daily Value* | |
| Total Fat 127.0g | 195% |
| Saturated Fat 78.0g | 389% |
| Trans Fat 0.0g | |
| Cholesterol 475mg | 158% |
| Sodium 823mg | 34% |
| Total Carbohydrate 112.0g | 37% |
| Dietary Fiber 4.0g | 15% |
| Sugars 98.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 81% | Vitamin C | 1% | |
| Calcium | 30% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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We are mostly chicken eaters & this dish was a great way to add varity to our chicken.
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