Chocolate Raspberry Cheesecake
  • Servings: 10-12
  • 6 tablespoons butter or margarine
  • 1-1/2 cups vanilla wafer crumbs - about 45 wafers
  • 6 tablespoons powdered sugar
  • 6 tablespoons cocoa
  • 1-2/3 cups (10 oz.) raspberry chips
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1 cup (8 oz.) sour cream
  • 1 teaspoon vanilla extract
  • sweetened whipped cream, optional
  • fresh raspberries, optional
  1. In medium microwave-safe bowl, place butter. Microwave at HIGH for 30 seconds or until melted. Stir in crumbs, powdered sugar and cocoa; blend well. Press mixture onto bottom and 1/2 inch up side of 9-in. springform pan. Heat oven to 325ºF. In medium microwave-safe bowl, place raspberry chips. Microwave on HIGH for 1 minute; stir. If necessary, microwave on HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted. In large mixer bowl on medium speed of electric mixer, beat cream cheese and sugar. Blend in melted chips. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; blend well. Pour into prepared crust. Bake 55 to 60 minutes or until almost
  2. set in the center. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Just before serving, garnish with sweetened whipped cream and raspberries, if desired. Refrigerate