32 (2-inch) (about 3 cups) crisp chocolate chip cookies, finely crushed
1/3 cup seedless raspberry jam
3/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1 teaspoon vanilla
2 (1-ounce) squares semi-sweet baking chocolate, melted, cooled slightly
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 10-12 minutes or until crust is set.
Place jam in small bowl; stir until smooth.
Combine sugar and cream cheese in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; continue beating until well mixed.
Place 1 cup batter in bowl; add chocolate. Stir until well mixed. Pour plain batter over crust. Drop spoonfuls of chocolate batter and jam randomly over plain batter. Pull knife through batters and jam to create marbled effect.
Bake 50-55 minutes or until center of cheesecake jiggles slightly when gently shaken. (Do not overbake.) Cheesecake may crack on top and continue to set as it cools. Cool completely.
Cover; refrigerate until serving time or up to 1 day. Cut into squares. Garnish with fresh raspberries and mint leaves, if desired.
- To crush cookies, place cookies in large resealable plastic food bag. Use rolling pin to finely crush cookies.
- For easy cutting, dip sharp knife frequently into hot water; wipe with paper towel.