Recipe - Chocolate Rasberry Cheesecake

1 One half cup Cremefilled Cookie Crumbs *
2 tablespoon Margarine, Melted
32 ounce Cream Cheese, Softened
1 One fourth cup Sugar
3 Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 ounce Semisweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 ounce Semisweet Chocolate Chips
One fourth 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 .

Combine crumbs and margarine; press onto bottom of 9inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip