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    Chocolate Raspberry Truffle Cheesecake


    Source of Recipe


    CD Kitchen

    List of Ingredients




    1 1/2 cups chocolate wafer cookies -- crushed
    2 tablespoons margarine -- melted
    32 ounces cream cheese -- softened, divided
    1 1/4 cups sugar
    3 eggs
    1 cup sour cream
    1 teaspoon vanilla
    6 ounces chocolate chips -- melted and cooled
    1/3 cup raspberry jelly -- seedless
    -----Topping-----
    6 ounces chocolate chips
    1/4 cup whipping cream

    Recipe



    Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
    Combine 3 packages cream cheese and the sugar, mixing at medium 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 325 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.



 

 

 


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