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Chocolate Raspberry Cheesecake (dairy)

Eileen Goltz. | Dairy

Ingredients

18 Oreo® finely crushed
2 tablespoons butter or margarine, melted
24 ounces cream cheese, softened (3 8 oz packages)
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup sour cream
8 ounces cream cheese, softened
6 oz semi-sweet chocolate chips, melted, slightly cooled
1/3 cup strained red raspberry preserves
6 oz semi-sweet chocolate chips
1/4 cup whipping cream


Instructions

Preheat oven to 325. Mix crumbs and butter; press onto bottom of 9-inch spring form pan. In an electric mixer beat 3 packages cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add the eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream. Pour the mixture over the crust and set it aside. Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed until well blended. Add the raspberry preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with additional whipped cream, raspberries and fresh mint leaves.