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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 cups cream-filled chocolate sandwich cookies, crushed (about 21 cookies)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened and divided
1-1/4 cups sugar
1 container (8 oz.) sour cream
1 tsp. vanilla extract
1 cup semisweet chocolate chips, melted
1/3 cup seedless raspberry preserves
1 container (16 oz.) sour cream
1/4 cup sugar
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup whipping cream
Garnish:
Whipped cream
Fresh raspberries
Fresh mint sprigs
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Directions:
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Combine cookie crumbs and butter in a medium bowl; stir well. Firmly press crumb mixture on bottom of a 10-inch springform pan. Bake at 400°F for 8 minutes; let cool in pan on a wire rack. Beat 3 packages cream cheese at medium speed of an electric mixer until creamy. Gradually add 1-1/4 cups sugar, beating well. Add eggs, one at atime, beating after each addition. Stir in 1 (8 oz.) carton sour cream and 1 teaspoon vanilla extract. Combine remaining package cream cheese, melted chocolate chips, and raspberry preserves in a medium bowl; stir well. Spoon two-thirds of batter into prepared crust. Drop chocolate mixture by rounded tablespoonfuls over batter; pour remaining batter over chocolate mixture. Bake at 325°F for 1 hour and 20 minutes or until cheesecake is almost set. (Cheesecake will rise above pan.) Increase oven temperature to 375°F. Combine 16-oz carton sour cream and 1/4 cup sugar; carefully spread over cheesecake. Bake 5 additional minutes. Cool to room temperature in pan on a wire rack. Combine 1/2 cup chocolate chips and whipping cream in a small saucepan; cook over low heat until chocolate melts, stirring occasionally. Carefully remove sides of springform pan. Drizzle chocolate mixture on top and sides of cheesecake. Cover and chill 8 hours. Garnish, if desired.
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