Serves: 5
Total Calories: 1,304
Mix cookies and butter and press into bottom of a buttered 9-inch springform pan. Combine 3 packages cream cheese and sugar until well blended. Add eggs, 1 at a time, mixing well after each. Blend in sour cream and vanilla; pour over crust. Combine remaining package cream cheese and melted chocolate until smooth and well blended. Add preserves and mix well. Drop spoonfuls of chocolate onto plain batter. Do not swirl. Bake at 325° for 1 hour 20 minutes. Cool before removing rim from pan. Serve with sieved raspberry sauce (1-2 packages frozen raspberries pushed through food mill or strainer to remove seeds). Serve 2 tablespoons sauce per slice of cheesecake.
This Chocolate Raspberry Cheesecake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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