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1 1/2 c Crushed chocolate sandwich
-cookies
2 tb Margarine; melted
4 pk (8-oz) cream cheese;
-softened, divided
1 1/4 c Sugar
3 Eggs
1 c Sour cream
1 ts Vanilla
1 pk (6-oz) chocolate chips;
-melted and cooled
1/3 c Seedless raspberry preserves
TOPPING
1 pk (6-oz) chocolate chips
1/4 c Whipping cream
From: christi@meaddata.com (Christi Wilson)
Date: 4 Aug 1994 20:44:26 -0400
From Columbus Dispatch, June 23, 1993.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 3 packages cream cheese and the sugar, mixing at medium 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 for 1 hour 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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings
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