Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c 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 9-inch 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.

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