Title: Chocolate Raspberry Truffle Cheesecake
Categories: Cheesecake
Yield: 15 Servings

1 c Chocolate wafer cookies;
-crushed
2 tb Margarine; melted
32 oz Cream cheese; softened and
-divided
1 c Sugar
3 Whole eggs
1 c Sour cream
1 ts Vanilla
6 oz Chocolate chips; melted and
-cooled
1/3 c Raspberry jelly; seedless

----------------------------------TOPPING----------------------------------
6 oz Chocolate chips
1 c Whipping cream

Combine crumbs and margarine; press onto bottom of 9" springform pan.
Combine 3 packages cream cheese and the sugar, mixing at meding 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 325F 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.

Per serving: 572 Calories; 42g Fat (63% calories from fat); 8g Protein; 47g
Carbohydrate; 132mg Cholesterol; 318mg Sodium

Recipe by: Judy Morath of Foodwine/tpogue@idsonline.com

Posted to FOODWINE Digest by Terry Pogue on Dec 7,
1997