- 9oz (250gm)package chocolate wafer cookies
- 3 Tbsp butter, melted
- 12oz (338gm) semisweet chocolate chips
- 1 cup heavy cream
- 3/4 cups raspberry jam
- 2 8oz (225gm) packages cream cheese, softened
- 3/4 cups sugar
- 4 Eggs
- 2 tsp vanilla (essence)
Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides (about 1 inch) of a 9in (228 mm) springform pan (or two 7in 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 dissolved; let cool for 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 325F (approx 170C) or until cake is set around the edges but still jiggles slightly in the center.
Cool chocolate raspberry cheesecake and put in the fridge for at least 6 hours.
If you make it in the 7 inch pans, you can get 12 slices per cake