1 pk (9-oz) chocolate wafer cookies
3 tb Butter melted
12 oz Semisweet choc chips
1 c Heavy cream
3/4 c Raspberry jam
2 pk (8-oz) cream cheese; softened
3/4 c Sugar
4 Eggs
2 ts 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 cream cheese 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.