---------- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Raspberry Cheesecake
  Categories: Cheesecakes, Chocolate, Cakes/choc.
       Yield: 10 servings
   1 1/2 c  Creme-filled Cookie Crumbs *        1 ts Vanilla
 	    2 tb Margarine, Melted		     6 oz Semi-sweet Chocolate
 	  32 oz Cream Cheese, Softened		  1/3 c  Strained Raspberry
   1 1/4 c  Sugar                               6 oz Semi-sweet Chocolate Chips
       3 ea Large Eggs                        1/4 c  Whipping Cream
       1 c  Sour Cream                     
   *  Cookie crumbs should come from 18 Cream Filled Cookies that have been
      finely crushed.
   ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
   Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
   Combine 24 ozs of cream cheese and sugar, mixing at medium speed on
   electric mixer until well blended.  Add eggs, one at a time, beating well
   after each addition.  Blend in sour cream and vanilla; pour over crust.
   Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
   medium speed on eletric mixer until well blended.  Add Red Raspberry
   preserves; mix well.  Drop rounded measuring tablespoonsfuls of chocolate
   cream cheese batter over plain cream cheese batter, do not swirl.  Bake at
   325 degrees F., 1 hour and 25 minutes.  Loosen cake from rim of pan; cool
   before removing rim of pan.
   Melt chocolate pieces and whipping cream over low heat stirring until
   smooth.  Spread over cheescake.  Chill.  Garnish with additonal whipping
   cream, whipped, raspberries and fresh mint leaves, if desired.