Chocolate Raspberry Truffle Cheesecake

by Judy Morath

Prep time: 0:30

Servings: 15 servings

INGREDIENTS

1 cup chocolate wafer cookies, crushed
2 tbsp. margarine, melted
32 oz. cream cheese, softened and divided
1 cup sugar
3 whole eggs
1 cup sour cream
1 tsp. vanilla
6 oz. chocolate chips, melted and cooled
1/3 cup seedless raspberry jelly

Topping:
6 oz. chocolate chips
1 cup whipping cream

INSTRUCTIONS

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 3 packages cream cheese and the sugar, mixing at mediumd speed until well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoons of chocolate cream cheese batter over plain batter; do not swirl. Bake at 325°F for 1 hour and 20 minutes. Loosen cake from rim of pan.

Prepare Topping:
Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves.

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Tagged: cheesecakes, desserts, raspberrycheesecake add tags

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