Chocolate Raspberry Cheesecake

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

Topping:

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!