Double Chocolate Cheesecake with Raspberry Glaze
9 ounces chocolate wafers or chocolate grahams; finely crushed
1/2 cup butter, melted
1 cup sugar
4 pkgs. (8 oz. each) cream cheese, softened
8 ounces sour cream
1-1/2 teaspoons vanilla or 3 tbs. cream sherry
2 tablespoons unsweetened cocoa powder
2 cups semisweet chocolate chips, melted
1/2 cup seedless red raspberry preserves
1/4 cup cream sherry
Crust: In a medium bowl, combine crushed wafers and butter. Blend well. Press into the bottom and 2 inches up the sides of a 9-inch spring form pan. Set aside.
Filling: In a large mixing bowl, beat sugar and cream cheese together until smooth. Add sour cream, eggs, vanilla (or sherry) and cocoa. Beat well. Add chocolate chips and beat again.
Pour filling into prepared crust and smooth the top. Bake at 350ºF for 1 hour, until center appears nearly set when pan is gently shaken. Cool 15 minutes in pan. Loosen crust from sides of pan, then cool completely.
Glaze: In a small saucepan, combine glaze ingredients and stir over medium heat for 3 minutes. Cool. Spread half of the glaze over cooled cheesecake. Cover and refrigerate at least 4 hours before serving. Cut cheesecake into thin slices and drizzle with the remaining glaze.