Chocolate Raspberry Cheesecake

• 1-1/2 cups Oreo cookie crumbs
• 2 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 9 ounces semisweet chocolate, chopped
• 1/2 cup seedless raspberry preserves
• 6 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• Fresh raspberries and whipped cream, optional

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
3. In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325u0b0 for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.

cookie crumbs, butter, cream cheese, sugar, sour cream, vanilla, eggs, chocolate, seedless raspberry preserves, chocolate, heavy whipping cream, fresh raspberries

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