Cheesecake with Raspberries and Chocolate

• 8 Ounces cream cheese softened
• 1/2 cup sugar
• 1 each eggs room temperature
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 6 ounces pie shell (9 inch) chocolate wafer
• 1/2 cup chocolate fudge topping
• 1 cup raspberries fresh
• 1 tablespoon powdered sugar optional
• 2 teaspoons cocoa powder unsweetened, optional
• 1 x mint leaves optional

1. Preheat oven to 325F (160C).
2. In a large bowl, with electric mixer, beat cheese with sugar, egg, sour cream, and vanilla.
3. Pour into crust.
4. Bake 20 minutes or until top is almost set in center.
5. Cool on rack for 5 minutes.
6. Spoon fudge sauce over top in a few dollops.
7. Cool 15 minutes more.
8. Carefully spread fudge so it completely covers cake.
9. Chill.
10. Just before serving, arrange berries on top of fudge.
11. If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish with mint leaves.

cream cheese, sugar, eggs, sour cream, vanilla, pie shell, chocolate fudge topping, powdered sugar, cocoa powder, mint

Taken from recipeland.com/recipe/v/cheesecake-raspberries-chocolat-36959 (may not work)