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CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE 1 1/2 c. (18) finely crushed Oreo type cookies 2 Tbsp. butter, melted 4 pkg. (8 oz. each) Philadelphia Brand cream cheese, softened 1 1/4 c. sugar 3 eggs 1 c. sour cream 1 tsp. vanilla 1 (6 oz.) pkg. semi-sweet chocolate pieces, melted 1/3 c. seedless raspberry preserves 1 (6 oz.) pkg. semi-sweet chocolate pieces 1/4 c. whipping cream Combine crumbs and butter; press onto bottom of 9-inch spring-form pan. Combine 3 packages cream cheese and sugar. Mix at medium speed until well blended. Add eggs. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing at medium speed until well blended. Add preserves; mix well. Drop spoonfuls of choco- late cream cheese batter over plain cream cheese batter. Don't swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim. Melt chocolate pieces and whip cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and mint leaves, if desired. Winner of "Philly" Cheesecake Lover's Recipe Contest. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |