Sylvia's Chocolate Raspberry Truffle Cheesecake

Chocolate Raspberry Truffle Cheesecake
(Former Pillsbury Bakeoff Winner recipe)

Crust:
18 finely crushed oreo-type cookies
2 T butter, melted

Combine, press onto bottom of 9 inch springform pan.

Cheesecake Batter:
3 8-oz packages cream cheese, softened
1 ¼ cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla

Combine cream cheese and sugar, mixing at low to medium speed until well blended. Add eggs, mixing well after each addition. Blend in sour cream and vanilla. Pour over crust.

Chocolate Raspberry Filling:
6 oz semisweet chocolate chips, melted
1 8-oz package cream cheese
1/3 cup seedless raspberry preserves

Mix cream cheese and melted chocolate. Add preserves; mix well. Drop by rounded tablespoons over cheesecake batter. Do not swirl.

Bake at 325 for 1 hour, 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Topping:
6 oz chocolate chips
¼ cup whipping cream

Melt over low heat, stirring until smooth. Spread over cheesecake. Chill. Serve with whipped cream and raspberry sauce.