18 chocolate sandwich cookies, finely crushed
2 tablespoons butter or margarine, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1/2 cup Breakstone's or Knudsen Sour Cream
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
6 squares Baker's Semi-Sweet Baking Chocolate, melted,
1/3 cup strained Red raspberry preserves
6 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup whipping cream
Mix crumbs and butter; press onto bottom of 9-inch springform
Beat 3 packages cream cheese, sugar and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a
time, mixing on low speed after each addition just until blended.
Blend in sour cream; pour over crust.
Beat 1 package cream cheese and 6 squares melted chocolate with
electric mixer on medium speed until well blended. Add preserves;
mix well. Drop rounded tablespoonfuls of chocolate mixture over
plain cream cheese mixture; do not swirl.
Bake at 325 F for 1 hour and 15 minutes to 1 hour and 20 minutes
or until center is almost set. Run knife or metal spatula around
rim of pan to loosen cake; cool before removing rim of pan.
Melt remaining chocolate and whipping cream on low heat, stirring
until smooth. Spread over cooled cheesecake. Refrigerate 4 hours
or overnight. Garnish with additional whipped cream, raspberries
and fresh mint leaves.
Makes 12 servings