Chocolate-Raspberry Truffle Cheesecake
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Ingredients
| 1-1/2 cup | cream-filled chocolate sandwich cookies, crushed (about 21 cookies) | | 1/4 cup | butter or | | margarine, melted | | 4 pkg. (8 oz. each) | cream cheese, softened and divided | | 1-1/4 cup | sugar | | 1 container (8 oz.) | sour cream | | 1 tsp. | vanilla extract | | 1 cup | semisweet chocolate chips, melted | | 1/3 cup | seedless raspberry preserves | | 1 container (1 lb.) | sour cream | | 1/4 cup | sugar | | 1 tsp. | vanilla extract | | 1/2 cup | semisweet chocolate chips | | 1/4 cup | whipping cream |
Garnish
| Whipped cream | | Fresh raspberries | | Fresh mint sprigs |
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Instructions
Combine cookie crumbs and butter in a medium bowl; stir well. Firmly press crumb mixture on bottom of a 10-inch springform pan. Bake at 400°F for 8 minutes; let cool in pan on a wire rack. Beat 3 packages cream cheese at medium speed of an electric mixer until creamy. Gradually add 1-1/4 cups sugar, beating well. Add eggs, one at atime, beating after each addition. Stir in 1 (8 oz.) carton sour cream and 1 teaspoon vanilla extract. Combine remaining package cream cheese, melted chocolate chips, and raspberry preserves in a medium bowl; stir well. Spoon two-thirds of batter into prepared crust. Drop chocolate mixture by rounded tablespoonfuls over batter; pour remaining batter over chocolate mixture. Bake at 325°F for 1 hour and 20 minutes or until cheesecake is almost set. (Cheesecake will rise above pan.) Increase oven temperature to 375°F. Combine 16-oz carton sour cream and 1/4 cup sugar; carefully spread over cheesecake. Bake 5 additional minutes. Cool to room temperature in pan on a wire rack. Combine 1/2 cup chocolate chips and whipping cream in a small saucepan; cook over low heat until chocolate melts, stirring occasionally. Carefully remove sides of springform pan. Drizzle chocolate mixture on top and sides of cheesecake. Cover and chill 8 hours. Garnish, if desired.
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