Chocolate raspberry truffle cheesecake
- 1 9 oz package chocolate wafer cookies (chocolate 'nilla wafers work well)
- 3 tbsp butter, melted
- 12 oz semisweet chocolate chips
- 1 c heavy cream
- 3/4 cup raspberry jam
- 2 8 oz packages cream cheese, softened
- 3/4 c sugar
- 4 eggs
- 2 tsp vanilla
Grind cookies to a fine powder, mix with butter, and press into the bottom and about an inch up the sides of a 9 inch springform pan (or 2 7 inch 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, and stir until dissolved. 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 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 at least 6 hours.