Chocolate Raspberry Cheesecake

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 desired.