Chocolate Truffle Cheesecake
chocolate wafer crumbs
chocolate chips (semi-sweet)
heavy whipping cream
For the raspberry sauce, place raspberries in food processor or blender; process until smooth.
Strain. Stir in cream.
For the cake, preheat oven to 350℉ (180℃).
Stir together crumbs and margarine in small bowl.
Press onto bottom of 9 inch springform pan.
Bake 10 minutes.
Beat cream cheese and sugar in large mixing bowl at medium speed until well blended.
Add eggs, one at a tiome, mixing well after each addition.
Blend in chocolate chips and vanilla; pour over crust.
Bake 45 minutes.
Looose cake from rim of pan; cool before removing rim of pan.
Spoon Creamy Raspberry sauce onto each serving plate.
Place slice of cheesecake over sauce.
Garnish as desired.