Chocolate raspberry cheesecake
Yield: 6 Servings MMM
Ingredients:
- 1 1/2 c Finely crushed oreos (18)
- 2 tb Margarine melted MMMMM----------------------------BODY---------------------------------
- 4 pk 8-ounce cream cheese soften
- 1 1/4 c Sugar
- 3 ea Eggs
- 1 c Sour cream
- 1 ts Vanilla
- 1 pk 6-ounce semi-sweet chocolate
- 1/3 c Strained raspberry preserves MMMMM--------------------------TOPPING-------------------------------
- 1 pk 6-ounce semi-sweet chocolate
- 1/4 c Whipping cream
Instructions:
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.
