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    Double Chocolate Raspberry Cheesecake

    Source of Recipe


    List of Ingredients

    Double Chocolate Raspberry Cheesecake

    List of Ingredients
    -1 cup chocolate wafer crumbs
    -5 tablespoons butter, melted, divided
    -3 pkg. (8 oz. each) cream cheese, softened
    -3/4 cup sugar
    -3 eggs
    -1 teaspoon vanilla extract
    -7 oz. Nestle Toll House Semi Sweet Baking Chocolate Bars, divided
    -3 oz. Nestle Toll House Premiere White Baking Bars, divided
    -1/2 cup mashed fresh raspberries 1 tablespoon plus
    -1 teaspoon shortening, divided

    -In small bowl, combine crumbs and 3 tablespoons butter; press onto the bottom only of an un-greased 9-inch spring-form pan.
    -Bake at 350 degrees for 8 minutes; cool.
    -In mixer bowl, beat cream cheese until smooth; add sugar and eggs; beat until light and fluffy.
    -Add vanilla.
    -Divide batter in half; about 2 1/2 cups each.
    -Melt 4 oz. semi sweet chocolate; stir into one portion of the batter.
    -Melt 1 1/2 oz. white chocolate; stir into second portion of batter with raspberries.
    -Spread chocolate batter evenly over crust.
    -Carefully spread on raspberry batter.
    -Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
    -Bake 50 55 minutes longer or until center is almost set.
    -Remove from oven; run knife around edge of pan.
    -Cool; remove edge of pan.
    -Melt remaining 3 oz. semi sweet chocolate, remaining 2 tablespoons butter and 1 teaspoon shortening; pour evenly over cheesecake.
    -Melt remaining 1 1/2 oz. white chocolate and 1 tablespoon shortening; drizzle over glaze.
    -Refrigerate overnight.
    -Refrigerate leftovers.





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