Chocolate Raspberry Cheesecake 2

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Baked Goods

Chocolate Raspberry Cheesecake 2

* This 6 oz of chocolate chips should be melted and cooled slightly.

1. Combine crumbs and butter; press onto the bottom of a 9" springform pan.

2. Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended. Blend in sour cream and vanilla. Pour over crust.

3. Combine remaining 8 oz cream cheese and melted chocolate; mix well. Add red raspberry preserves; mix well. Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl.

4. Bake at 325F for 1 hour 25 minutes. Loosen cake from rim of pan; cool before removing from pan. Melt chocolate pieces and whipped cream over low heat stirring until smooth. Spread over cheesecake. Chill and garnish with additional whipped cream and raspberries.