Chocolate Raspberry Cheesecake

Name: Chocolate Raspberry Cheesecake
Cook time: P1H
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: chocolate wafer crumbs; margarine; cream cheese; sugar; eggs; sour cream; vanilla extract; chocolate, semi-sweet; raspberry jam; chocolate, semi-sweet; heavy whipping cream

Submitted by oceanjns

YIELD

6 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

Base

1 ½

CUPS CHOCOLATE WAFER CRUMBS *

TABLESPOONS MARGARINE
melted

Body

OZ CREAM CHEESE
softened

1 ¼

CUPS SUGAR

LARGE EGGS

CUP SOUR CREAM

TEASPOON VANILLA EXTRACT

PACKAGE SEMI-SWEET CHOCOLATE
null, null

⅓

CUP RASPBERRY JAM
strained *

Topping

PACKAGE SEMI-SWEET CHOCOLATE
null, null

CUP HEAVY WHIPPING CREAM

Directions

BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

BODY: Combine 3 packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining package cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325, 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

TOPPING: Melt chocolate pieces with whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and fresh mint, if desired.