Posted by Chyrel 11/16/2001 7:18 pm

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
24 ounces PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 ounces PHILADELPHIA Cream Cheese, softened
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1/3 cup strained red raspberry preserves
6 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup whipping cream

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over crust.

Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl.

Bake at 325 degrees F 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.