Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake (from Taste of Home magazine)




1 1/2 cups oreo cookie crumbs

2 tbsp butter, melted

4 pkgs (8 oz each) cream cheese, softened

1 1/4 cups sugar

1 cup sour cream

1 tsp vanilla

3 eggs, lightly beaten

9 oz semi-sweet chocolate chips

1/2 cup seedless raspberry preserves



Topping:

6 oz semi-sweet chocolate chips

1/3 cup heavy whipping cream

fresh raspberries and whip cream, optional



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



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



In microwave, melt chocolate. Stir in preserves until blended. Stir in reserved batter just until blended. Drop chocolate batter by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan. Add about 1 inch of hot water to baking pan.



Bake at 325 degrees for 65-75 minutes until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.



For topping, place chocolate in small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whip cream before serving if desired.