Chocolate Raspberry Cheesecake 18 chocolate sandwich cookies, finely crushed 2 tablespoons butter or margarine, melted 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 1/2 cup Breakstone's or Knudsen Sour Cream 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 6 squares Baker's Semi-Sweet Baking Chocolate, melted, slightly cooled 1/3 cup strained Red raspberry preserves 6 squares Baker's Semi-Sweet Baking Chocolate 1/4 cup whipping cream Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over crust. Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl. Bake at 325 F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with additional whipped cream, raspberries and fresh mint leaves. Makes 12 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.