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

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. Home Page

This recipe created by Kraft Foods.