Chocolate Raspberry Cheesecake

• 18 OREO Cookies, finely crushed
• 2 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 6 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
• 1/3 cup strained red raspberry preserves
• 6 squares BAKER'S Semi-Sweet Chocolate
• 1/4 cup whipping cream

1. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
2. Beat 3 packages 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 tablespoonfuls 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 and 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, raspberries and fresh mint leaves.

oreo cookies, butter, philadelphia cream cheese, sugar, vanilla, eggs, s, philadelphia cream cheese, s, strained red raspberry preserves, s, whipping cream

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-cheesecake-51339.aspx (may not work)