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Chocolate Raspberry Truffle Cheesecake

Author/Submitted by: Columbus Dispatch, June 23, 1993
Servings: 1
Categories: Cheesecakes / Chocolate / Desserts

1 1/2  cups  chocolate wafer cookies, crushed
2  tablespoons  margarine, melted
32  ounces  cream cheese, softened, divided
1 1/4  cups  sugar
3    eggs
1  cup  sour cream
1  teaspoon  vanilla
6  ounces  chocolate chips, melted and cooled
1/3  cup  raspberry jelly, seedless
6  ounces  chocolate chips
1/4  cup  whipping cream

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

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