Chocolate Raspberry Cheesecake

• 18 chocolate sandwich style cookies, finely crushed
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 3 (8 ounce) packages cream cheese, sofened
• 34 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 12 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 6 semi-sweet chocolate baking squares, melted, slightly cooled
• 14 cup whipping cream

1. MIX crumbs and butter; press onto bottom of 9-inch spring form pan.
2. BEAT 3 packages of the cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
4. Blend in sour cream; pour over crust.
5. BEAT 1 package cream cheese, and 6 squares melted chocolate with electric mixer on medium speed until well blended.
6. Add preserves; Mix well.
7. Drop rounded tablespoonful's of chocolate mixture over plain cream cheese mixture; do not swirl.
8. BAKE at 325*F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.
9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
10. MELT remaining chocolate an whipping cream on low heat, stirring until smooth.
11. Spread over cooled cheesecake.
12. Refrigerate 4 hours or overnight.
13. Garnish with additional whipped cream, raspberry's and mint leaves.

chocolate, butter, cream cheese, sugar, vanilla, eggs, sour cream, cream cheese, semisweet chocolate baking squares, whipping cream

Taken from www.food.com/recipe/chocolate-raspberry-cheesecake-516844 (may not work)