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Chocolate Raspberry Truffle Cheesecake

9 oz package chocolate wafer cookies
3 T butter melted
12 oz semisweet chocolate chips
1 c heavy cream
3/4 c raspberry jam
2 8-oz packages cream cheese, softened
3/4 c sugar
4 eggs
2 t vanilla

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
chocolateraspberry 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 centr. 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

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