Chocolate Raspberry Truffle Cheesecakecheesecakes, chocolate 1 1/2 cups chocolate wafer cookies; crushed 2 tablespoons margarine; melted 32 ounces cream cheese; softened, divided 1 1/4 cups sugar 3 eggs 1 cup sour cream 1 teaspoon vanilla 6 ounces chocolate chips; melted and cooled 1/3 cup raspberry jelly; seedless -----Topping----- 6 ounces chocolate chips 1/4 cup whipping cream Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoons of chocolate cream cheese batter over plain batter; do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim of pan. Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves. |
