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Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs

2 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 ea Large Eggs

1 c Sour Cream

1 ts Vanilla

6 oz Semi-sweet Chocolate Chips

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finelycrushed. This 6 ozs of Chocolate chips should be melted and cooled slightly .

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric

mixer until well blended. Add eggs, one at a time, beating well after each addition.

Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.

Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth.

Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Chocolate Cherry Almond Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush

1/2 c Butter, Melted

12 oz Semi-sweet Chocolate Chips

1 1/2 c Heavy cream

16 oz Cream Cheese, Softened

1/4 c Sugar

4 ea Large Eggs

3/4 c Cherry Flavored Liqueur

1 ts Vanilla Extract

1 lb Cherry Pie Filling

1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch

springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to

325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream.

Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy.

Add eggs, one at a time,beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, and silvered almonds mix until blended. (you can get most kinds of nuts from your bakery isles.)

Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.

Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely.

Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from

the edge. Decorate edge with whipped cream, if desired.

Home Shopping Mall Freebies Contest Ebooks Blog Southern Cajun Tex-Mex Fried Soups Stews Bisquits Gourmet Deserts Cakes Cookies Icecream Kids Friends		Free Recipes! Finally dishes your family will love Scrumptious Cakes! Chocolate Raspberry Cheesecake 1 1/2 c Creme-filled Cookie Crumbs 2 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 ts Vanilla 6 oz Semi-sweet Chocolate Chips 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finelycrushed. This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. Yummy! So good! Chocolate Cherry Almond Cheesecake 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time,beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, and silvered almonds mix until blended. (you can get most kinds of nuts from your bakery isles.) Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

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