| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cheesecake | 15 | Servings | |
INGREDIENTS
| 1 | c | Chocolate wafer cookies; crushed |
| 2 | tb | Margarine; melted |
| 32 | oz | Cream cheese; softened and divided |
| 1 | c | Sugar |
| 3 | Whole eggs | |
| 1 | c | Sour cream |
| 1 | ts | Vanilla |
| 6 | oz | Chocolate chips; melted and cooled |
| 1/3 | c | Raspberry jelly; seedless |
| 6 | oz | Chocolate chips |
| 1 | c | Whipping cream |
INSTRUCTIONS
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/[email protected] Posted to FOODWINE Digest by Terry Pogue <[email protected]> on Dec 7, 1997
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