Date: 9 Aug 93 18:30:25 -0400
Originally from "365 great chocolate desserts" by Natalie Haughton. I'm pretty sure it's changed since then. Chocolate Raspberry Truffle Cheesecake 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
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