Serves 12
1 1/2 c. (18) Oreo cookies
2 Tbsp. butter, melted
4 (8 oz.) pkg. cream cheese
1 1/4 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
6 oz. chocolate chips, melted
1/3 c. seedless raspberry preserves
6 oz. chocolate chips
1/4 c. whipping cream
Combine cookie crumbs and butter. Press into bottom of 9 inch springform pan. Combine 3 packages of cream cheese and sugar. Mix at medium speed until well blended. Add eggs one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over crust. Combine remaining cream cheese and melted chocolate. Mix at medium speed until well blended. Add preserves and mix well. Drop rounded tablespoons of chocolate cream cheese over plain cream cheese. Do not swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim. Cool before removing rim. Melt 6 oz. chocolate chips over low heat with whipping cream. Allow to cool. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and mint leaves, if desired.
