I made this for a Valentine's treat and it's a huge success!
If you like the chocolate-raspberry flavor combo, this is for you!
Chocolate Raspberry Cheesecake
1 1/2 cups GF oreos, crushed
2 T. butter, melted
4 pkg. (8oz each) cream cheese, softened
1 1/4 cups sugar
1 cup sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semisweet chocolate
1/2 cup raspberry preserves
6 oz. semisweet chocolate, chopped
1/3 cup heavy whipping cream
Fresh raspberries and whipped cream, optional
Place a greased 9in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.
In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325 for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired.
So rich and so delicious!