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MMMMM-------------------------GARNISHES------------------------------ Whipped cream Fresh raspberries Fresh mint sprigs Combine cookie crumbs and butter in a medium bowl; stir well. Firmly press crumb mixture on bottom of a 10-inch springform pan. Bake at 400 degrees for 8 minutes; let cool in pan on a wire rack. Beat 3 packages cream cheese at medium speed of an electric mixer until creamy. Gradually add 1 1/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in 1 (8 oz.) carton sour cream and 1 teaspoon vanilla extract. Combine remaining package cream cheese, melted chocolate chips, and raspberry preserves in a medium bowl; stir well. Spoon two-thirds of batter into prepared crust. Drop chocolate mixture by rounded tablespoonfuls over batter; pour remaining batter over chocolate mixture. Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set. (Cheesecake will rise above pan.) Increase oven temperature to 375 degrees. Combine 16-oz carton sour cream and 1/4 cup sugar; carefully spread over cheesecake. Bake 5 additional minutes. Cool to room temperature in pan on a wire rack. Combine 1/2 cup chocolate chips and whipping cream in a small saucepan; cook over low heat until chocolate melts, stirring occasionally. Carefully remove sides of springform pan. Drizzle chocolate mixture on top and sides of cheesecake. Cover and chill 8 hours. Garnish, if desired. Recipe by: Rosemary Baker; taken from Americas Best Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 148 (29%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 9.9mg||3 %|
|Sodium 8.2mg||0 %|
|Potassium 113.9mg||3 %|
|Total Carbohydrate 97.1g||29 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 95.4g|
|Protein 1.3g||2 %|
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Calories per serving: 515
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