Name: Chocolate Raspberry Truffle Cheesecake
Yield: 4 servings
Ingredients: 1 cup chocolate wafer cookies, crushed; 2 tbsp. margarine, melted; 2 lb. cream cheese, softened and divided; 1 cup sugar; 3 whole eggs; 1 cup sour cream; 1 tsp. vanilla; 6 oz. chocolate chips, melted and cooled; 1/3 cup seedless raspberry jelly; 6 oz. chocolate chips; 1 cup whipping cream

Portionen: 4 Personen

1 cup chocolate wafer cookies, crushed
2 tbsp. margarine, melted
2 lb. cream cheese, softened and divided
1 cup sugar
3 whole eggs
1 cup sour cream
1 tsp. vanilla
6 oz. chocolate chips, melted and cooled
1/3 cup seedless raspberry jelly
6 oz. chocolate chips
1 cup whipping cream

1
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
2
Combine 3 packages cream cheese and the sugar, mixing at mediumd speed until well blended.
3
Add eggs slowly.
4
Blend in sour cream and vanilla; pour over crust.
5
Combine remaining cream cheese and the melted chocolate, mixing at medium speed on electric mixer until well blended.
6
Add preserves; mix well.
7
Drop rounded tablespoons of chocolate cream cheese batter over plain batter; do not swirl.
8
Bake at 325F for 1 hour and 20 minutes.
9
Loosen cake from rim of pan.
10
Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth.
11
Spread over cheesecake.
12
Chill.
13
Garnish with whipped topping, raspberries and mint leaves.

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Chocolate Raspberry Truffle Cheesecake

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