Chocolate Raspberry Cheesecake
- 1 1/2 Cups Crushed Oreo Cookies
- 2 Tbsp Butter, melted
- 4, 8oz pkg Cream Cheese (I used 2 regular and 2 reduced fat)
- 1 1/4 Cups Sugar
- 1 Cup Sour Cream
- 1 tsp Vanilla extract
- 3 Eggs, lightly beaten
- 9oz Semi-sweet chocolate, chopped
- 1/2 Cup Seedless Raspberry Preserves
Place a greased 9-inch springform pan on two sheets of aluminum foil, securely wrap foil around pan. Combine crushed cookies and butter. Press into bottom of springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low speed until just combined. Set aside 1 cup of batter. Pour remaining batter over crust.
In a microwave, melt chocolate. Stir in preserves until blended. Stir chocolate mixture into reserved batter. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan. All 1 inch of hot water to larger pan (cooking this way will keep your cheesecake from cracking).
Bake at 325 degrees for 65-75 minutes. Center will be set and top will appear dull rather than shiny. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool 1 hour longer and then place in refrigerator overnight.