1      9 oz package chocolate wafer cookies
 3 T    butter melted
 12 oz  Semisweet choc chips
 1 C    heavy cream
 3/4 C  Raspberry jam
 2      8 oz packages cream cheese, softened
 3/4 C  sugar
 4      Eggs
 2 t    vanilla
 Grind cookies to a fine powder, mix with the butter and press into the
 bottom and up the sides about an inch of a 9 springform pan (or 2 7
 pans).  Refrigerate while making the filling. 
 
 Combine the chips and cream in a microwave safe bowl and heat at high
 for 3 to 4 minutes or until smooth.  Stir every minute.  Mix in the jam,
 stirring until disolved, let cool 10 minutes
 
 Mix the creamcheese and sugar until smooth.  Add the eggs, one at a
 time, mixing well after each egg.  Add the vanilla and the
 chocolateraspberry mixture.  Mix well. 
 
 Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges
 but still jiggles slightly in the centr.  Cool and put in the fridge for
 at least 6 hours. 
 
 We typically make it in the 7 pans and get 16 sinfully rich slices per
 cake