1 1/2 c. cream-filled chocolate sandwich cookie crumbs
2 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 tsp. vanilla extract
3 eggs, lightly beaten
9 oz. semisweet chocolate, chopped
1/2 c. seedless raspberry preserves
6 oz. semisweet chocolate, chopped
1/3 c. heavy whipping cream
Fresh raspberries and whipped cream, optional
Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.
In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 F for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired.