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1
Combine cookie crumbs and butter in a medium bowl; stir well.
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2
Firmly press crumb mixture on bottom of a 10-inch springform pan.
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3
Bake at 400F for 8 minutes; let cool in pan on a wire rack.
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4
Beat 3 packages cream cheese at medium speed of an electric mixer until creamy.
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5
Gradually add 1-1/4 cups sugar, beating well.
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6
Add eggs, one at atime, beating after each addition.
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7
Stir in 1 (8 oz.)
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8
carton sour cream and 1 teaspoon vanilla extract.
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9
Combine remaining package cream cheese, melted chocolate chips, and raspberry preserves in a medium bowl; stir well.
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10
Spoon two-thirds of batter into prepared crust.
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11
Drop chocolate mixture by rounded tablespoonfuls over batter; pour remaining batter over chocolate mixture.
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12
Bake at 325F for 1 hour and 20 minutes or until cheesecake is almost set.
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13
(Cheesecake will rise above pan.)
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14
Increase oven temperature to 375F.
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15
Combine 16-oz carton sour cream and 1/4 cup sugar; carefully spread over cheesecake.
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16
Bake 5 additional minutes.
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17
Cool to room temperature in pan on a wire rack.
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18
Combine 1/2 cup chocolate chips and whipping cream in a small saucepan; cook over low heat until chocolate melts, stirring occasionally.
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19
Carefully remove sides of springform pan.
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20
Drizzle chocolate mixture on top and sides of cheesecake.
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21
Cover and chill 8 hours.
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22
Garnish, if desired.
