Crust:
1 cup chocolate cookie crumbs
3 tbsp sugar
3 tbsp melted butter
Combine ingredients. Press into 9" springform pan. Bake at
325 for 10 minutes.
Filling:
3 8oz packages cream cheese
3 eggs
1 cup sugar
1 1/2 tsp vanilla
1/4 cup cocoa
1 tbsp oil
2/3 cup raspberry preserves, jam, or pure
3 tbsp corn starch
Beat cream cheese, 3/4 cup of sugar, 1 tsp vanilla together until smooth. Add eggs one at a time until well blended. In a small bowl, stir together cocoa, 1/4 cup sugar, 1/2 tsp vanilla, oil, 1 1/2 cup cheese mixture. In a small bowl, stir preserves to soften. Add remaining cheese mixture and corn starch. Pour half of raspberry filling into pan and dollop 1/2 of chocolate onto it. Swirl with a knife. Add the rest of the raspberry, dollop the rest of the chocolate. Swirl. Bake at 425º for 10 minutes. Reduce temperature to 250º and bake for 55 minutes. Cool with oven door open. Garnish with fresh raspberries and chocolate shavings.