Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
24 ounces PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 ounces PHILADELPHIA Cream Cheese, softened
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1/3 cup strained red raspberry preserves
6 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup whipping cream
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well
blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream;
pour over crust.
Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed
until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over
plain cream cheese mixture; do not swirl.
Bake at 325 degrees F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled
cheesecake. Refrigerate 4 hours or overnight.
Garnish with additional whipped cream, raspberries and fresh mint leaves.
Chocolate Raspberry Cheesecake with Oreos 112

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