Chocolate Raspberry Truffle Cheesecake
Ingredients:
Instructions:
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
chocolate raspberry 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 center. 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