Chocolate Raspberry Truffle Cheesecake

Title:
Chocolate Raspberry Truffle Cheesecake

Yield:
15 Servings

Categories:
Cheesecake




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





----------------------------------TOPPING----------------------------------


     6 oz Chocolate chips


     1 c  Whipping cream





 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 
on Dec 7,


 1997