Chocolate Truffle Raspberry Cheesecake

• 2 cups cream-filled chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 cup white baking chips, melted and cooled
• 1/3 cup heavy whipping cream
• 3 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 3 tablespoons seedless raspberry jam
• 1-1/4 cups heavy whipping cream
• 1/3 cup sugar
• 2 cups (12 ounces) semisweet chocolate chips
• 3 tablespoons seedless raspberry jam
• Fresh raspberries and mint leaves, optional

1. In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a
3. .
4. Bake at 325u0b0 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.
6. Garnish with raspberries and mint if desired.

creamfilled, butter, cream cheese, sugar, white baking chips, heavy whipping cream, vanilla, eggs, seedless raspberry jam, heavy whipping cream, sugar, chocolate chips, seedless raspberry jam, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-truffle-raspberry-cheesecake/ (may not work)