TOPPING
Combine crumbs and margarine; press onto bottom of 9" springform pan.
Combine 3 packages cream cheese and the sugar, mixing at meding 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 325F for 1 hour and 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.
Per serving: 572 Calories; 42g Fat (63% calories from fat); 8g Protein; 47g
Carbohydrate; 132mg Cholesterol; 318mg Sodium
Recipe by: Judy Morath of Foodwine/tpogue@idsonline.com
Posted to FOODWINE Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Dec 7,
1997
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