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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Raspberry Cheesecake Recipe

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This recipe for Chocolate Raspberry Cheesecake is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1½ cups cream filled chocolate sandwich crumb cookies
2 tbsps. butter, melted
4 - 8 oz. pkgs. cream cheese, softened
1¼ cups sugar
1 - 8oz. cup sour cream
1 tsp. vanilla extract
3 eggs, beaten slightly
9 oz. semi-sweet chocolate, chopped
½ cup seedless raspberry reserves

Topping;
6 oz. semi-sweet chocolate, chopped
⅓ cup heavy whipping cream
fresh raspberries & whipped cream (optional)

Directions:
Directions:
Place a greased 9" spring form pan on a double thickness of heavy duty foil (about 18" square). Securely wrap the foil around pan. Combine cookie crumbs and butter; press onto the bottom of the prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1½ cups; pour remaining batter over crust. In a microwave safe bowl, melt the chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by teaspoonfuls over the plain batter (do not swirl). Place spring form pan in a large baking pan; add 1" of hot water in larger pan. Bake at 325ºF for 65 - 75 minutes or until center is just set and the top appears dull. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream, if desired. Remove sides of pan. 16 servings.

 

 

 

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