Recipe by: Columbus Dispatch, June 23, 1993 Combine crumbs and margarine; press onto bottom of 9-inch springform pan well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over c speed on electric mixer until well blended. Add preserves; mix well.
Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim o 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.
Your Chocolate Raspberry Truffle Cheesecake is ready. Happy cooking!
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