Chocolate and Raspberry - a match made in heaven. Rich! Use chocolate wafer cookie crumbs for the crust or the alternate Oreo cookie crust. When using the Oreo cookies, omit the butter and just crush the Oreos, filling and all.
1 (9 oz.) pkg. Chocolate wafer cookies
3 Tb Butter, melted
12 oz. Semisweet chocolate chips
1 cup Heavy Cream
3/4 cup Raspberry jam
2 (8 oz.) pkg. Cream cheese, softened
3/4 cup Sugar
2 tsp Vanilla
Oven Temp ~ 325°
Baking Time ~ 1 1/4 –
Pan Type ~ 9 inch spring form pan
Grind chocolate wafer cookies to a fine powder, mix with the butter; press into the
bottom and up the sides about an inch of pan. Refrigerate while making the filling.
Combine the chocolate chips and heavy cream in a microwave safe bowl and heat on high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until dissolved, let cool 10 minutes.
Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg.
Add the vanilla and chocolate raspberry mixture.
Bake Chocolate Raspberry Truffle Cheesecake until cheesecake is set around the edges but still jiggles slightly in the center.
Cool chocolate raspberry cheesecake, put in the fridge for at least 6 hours to chill.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!