Chocolate Raspberry Truffle Cheesecake

• 1 1/2 c. (18) finely crushed creme filled chocolate cookies
• 2 Tbsp. margarine, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 1 1/4 c. sugar
• 3 eggs
• 1 c. sour cream
• 1 tsp. vanilla
• 1 (6 oz.) pkg. semi-sweet chocolate pieces, melted
• 1/3 c. seedless raspberry preserves
• 1/4 c. whipping cream
• additional 6 oz. pkg. chocolate pieces

1. Combine crumbs and margarine.
2. Press into bottom of 9-inch spring-form pan.
3. Combine 3 (8 ounce) packages of cream cheese and sugar, mixing at medium speed of mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in sour cream and vanilla; pour over crust.
6. Combine remaining cream cheese and melted chocolate, mixing until well blended.
7. Add preserves; mix well.
8. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter.
9. Do not swirl. Bake at 325u0b0 for 1 hour and 20 minutes.
10. Loosen cake from rim of pan; cool before removing rim of pan.
11. Melt chocolate pieces and whipping cream over low heat, stirring until smooth.
12. Spread over cheesecake.
13. Chill.
14. Garnish with additional whipped cream, raspberries and mint leaves if desired.
15. Serves 10 to 12.

chocolate cookies, margarine, cream cheese, sugar, eggs, sour cream, vanilla, semisweet chocolate, seedless raspberry preserves, whipping cream, chocolate pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075369 (may not work)