Chocolate Raspberry Truffle Cheesecake
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Ingredients
| 1 cup | chocolate wafer cookies, crushed | | 2 tbsp. | margarine, melted | | 2 lbs. | cream cheese, softened and divided | | 1 cup | sugar | | 3 | whole eggs | | 1 cup | sour cream | | 1 tsp. | vanilla | | 6 oz. | chocolate chips, melted and cooled | | 1/3 cup | seedless raspberry jelly |
Topping
| 6 oz. | chocolate chips | | 1 cup | whipping cream |
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Instructions
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 3 packages cream cheese and the sugar, mixing at mediumd speed until well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoons of chocolate cream cheese batter over plain batter; do not swirl. Bake at 325°F for 1 hour and 20 minutes. Loosen cake from rim of pan.
Prepare Topping:
Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves.
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