Instructions:

Chocolate Cheesecake with Raspberry Sauce

This is a very rich and dense cheesecake with a delicious chocolate taste because of the bittersweet chocolate used. I have also used a good quality orange marmalade and just spread it on top of cheesecake once chilled and firm and boy is it delicious.

Crust
12 Oreo or chocolate sandwich cookies,
    crushed into crumbs, about 1 1/4 cups
1/4 cup melted butter

Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9-inch springform pan. Set aside.

Raspberry Sauce
2 packages frozen raspberries,
    thawed but not drained
1/2 cup granulated sugar
1 teaspoon fresh lemon juice

in a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15 seconds. Refrigerate until ready to use.

Filling
3 (8 ounce) packages softened cream cheese
1 cup granulated sugar
1/2 cup sour cream
4 eggs
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted
    in double boiler and cooled

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well combined.

Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away from drafts or open windows or doors or cracks will form.

Refrigerate cheesecake overnight to allow flavors to settle.