Categories: Cheesecakes

Ingredients

• 1 1/2 cups cream filled chocolate sandwich cookie crumbs
• 2 tbsp butter, melted
• 4 pkgs (8 oz each) cream cheese, softened
• 1 1/4 cups sugar
• 1 cup (8 oz) sour cream
• 1 tsp vanilla extract
• 3 eggs, lightly beaten
• 9 oz semi sweet chocolate, chopped
• 1/2 cup seedless raspberry preserves
• 1/3 cup heavy whipping cream

Directions

1. Place a greased 9 in pie pan on a double thickness of heavy duty tin foil (about 18 in square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto bottom of pan.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla extract. Add eggs; beat on low just until combined. Set aside 1 1/2 cups; pour rest over crust.

3. In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place pie pan in large baking pan; add 1 in of hot water to large pan.

4. Bake at 325 degrees for 65-75 mins or until center is just set and top appears dull. Remove pie pan from water. Cool on rack for 10 mins. Carefully run knife around pan to loosen; cool 1 hr longer.

5. For topping, place chocolate in bowl. In a small sauce pan, bring cream to just a boil. Pour over chocolate; whisk until smooth. Cool slightly, spread over top of cheesecake. Cool in refrigerator over night.

Email to a friend | Print this recipe | Back