Serves: 13
Total Calories: 541
Combine cookie crumbs and butter; press into bottom of a 9" springform pan. Combine 3 packages cream cheese and sugar; beat with an electric mixer on medium speed until blended. Add eggs, one at a time, mixing well after each. Blend in sour cream and extract; pour over crust. Melt one package chocolate chips over low heat. Combine with remaining cream cheese and preserves; mix well and drop by rounded tablespoonfuls over plain cream cheese mixture. Bake at 325 degrees for one hour and 20 minutes. Cool; remove sides of pan. Melt remaining chocolate chips with cream over low heat, stirring until smooth. Spread over cheesecake, drizzling over sides. Chill for 4 hours.
This Raspberry Truffle Cheesecake recipe is from the 101 Homestyle Favorites Cookbook. Download this Cookbook today.
