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Chocolate Raspberry Cheesecake
Ingredients:
1-1/2 cups Creme-filled Cookie Crumbs *
2 tablespoon Margarine -- Melted
32 ounces Cream Cheese -- Softened
1-1/4 cups Sugar
3 each Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 ounces Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 ounces Semi-sweet Chocolate Chips
1/4 cup Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have
been finely crushed. ** This 6 ozs of Chocolate chips should be melted
and cooled slightly .
Instructions:
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 eletric mixer until well blended. Add Red
Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls
of chocolate cream cheese batter over plain cream cheese batter, do
not swirl. Bake at 325 degrees F., 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
cheescake. Chill. Garnish with additonal whipping cream, whipped,
raspberries and fresh mint leaves, if desired. |
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