6ouncessemi-sweet chocolate chips( this 6 ozs of chocolate chips should be melted and cooled slightly)
1/3 cupraspberry preserves, strained
6ouncessemi-sweet chocolate chips
1/4 cupwhipping cream
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
Add red raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325°F for 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake.
Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
“Very good–but also, very chocolatey.The raspberry flavor is quite subtle.It’s a great cheesecake, but the raspberry was a little overwhelmed by the chocolate.Next time I will make up a raspberry sauce to drizzle on top.”
“I just made this for a friend’s birthday.It was delicious.Will definetly make again.”
“I made several of this cheesecake as gifts for friends,family,employers and myself.Christmas (2004). It was a huge hit. The only complaint was from those who could not resist eating it all!!As usual I changed the recipe a little bit after the first try but this one’s a winner.”
“This cheesecake is to die for…a chocolate lovers dream~!Easy to make as well~! “
“Added, this recipe to my recipe file..Really Great, was not difficult to make.”