cookie crumbs should come from 18 cream filled cookies.
The 6 ounces of chocolate chips should be melted and cooled slightly.
Combine margarine and crumbs, ensure that the crumbs are evenly distributed in the margarine.
Press the margarine and crumb mixture into the bottom of a 9 inch (28 cm) springform pan.
Combined 24 ounces of cream cheese and sugar, mixing at medium speed on an electric mixer until well blended.
Add the eggs, one at a time, beating well after each egg has been added.
Blend in sour cream and vanilla, pour this mixture over the crust.
Combine remaining 8 ounces (230g) cream cheese and melted chocolate mixing at medium speed on electric mixer until well blended.
Add the red Rasberry preserves, mix well.
Drop rounded measuring tablespoons of chocolate and cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325¢ C.)for 1 hour and 25 minutes.
Loosen cake from rim of pan.
Cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake. Chill.
Garnish with additional whipping cream, whipped raspberries and fresh mint leaves, as an optional choice.
