Chocolate Raspberry Truffle Cheesecake
Source of Recipe
CD Kitchen
List of Ingredients
1 1/2 cups chocolate wafer cookies -- crushed
2 tablespoons margarine -- melted
32 ounces cream cheese -- softened, divided
1 1/4 cups sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
6 ounces chocolate chips -- melted and cooled
1/3 cup raspberry jelly -- seedless
-----Topping-----
6 ounces chocolate chips
1/4 cup whipping cream
Recipe
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 3 packages cream cheese and the sugar, mixing at medium 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 325 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.
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