---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cakes, Desserts
       Yield: 10 servings
   1 1/2 c  Creme-filled Cookie Crumbs *
       2 tb Margarine, Melted
      32 oz Cream Cheese, Softened
   1 1/4 c  Sugar
       3 ea Large Eggs
       1 c  Sour Cream
       1 ts Vanilla
       6 oz Semi-sweet Chocolate Chips**
     1/3 c  Strained Raspberry Preserves
       6 oz Semi-sweet Chocolate Chips
     1/4 c  Whipping 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