Chocolate Raspberry Truffle Cheesecake

Course : Cheesecakes
Serves: 1
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1 1/2 cups chocolate wafer cookies -- crushed
2 tablespoons margarine -- melted
32 ounces cream cheese -- softened, divided
1 1/4 cups sugar
3 large 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

Preparation / Directions:

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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