from Terri's kitchen
1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened
1 1/4 C granulated sugar
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves
Combine crumbs and butter; press onto bottom of 9 inch spring form pan.
Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.
* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.