Chocolate Raspberry Cheesecake
chocolate cookie crust recipe
32 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips, melted
1/3 cup red raspberry preserves, strained
6 ounces semi-sweet chocolate chips
1/4 cup whipping cream
Preheat oven to 325°F.
Prepare chocolate cookie crust recipe. Press onto the bottom of a 9" springform pan. Chill.
In a large mixing bowl, combine 24 ounces cream cheese and sugar. Using an electric mixer, mix at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over prepared crust.
In a medium mixing bowl, combine the remaining cream cheese and melted chocolate. Using an electric mixer, mix on medium speed until well blended. Add preserves and mix well. Drop evenly placed rounded tablespoonfuls of chocolate cream cheese batter over the plain cream cheese batter in the pan, do not swirl.
Bake for 1 hour and 25 minutes. Loosen cake from rim of pan and cool. Once cooled remove rim and place cooled cake on serving plate. In a saucepan, combine chocolate chips and whipping cream. Melt over low heat stirring until smooth. Spread over the cooled cheesecake and chill. Garnish with additional whipped cream and raspberries if desired.
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