Chocolate-Raspberry Crusted Cheesecake

For the crust:

5 T. melted butter

1 1/2 C. chocolate cookie crumbs

1/2 C. raspberry preserves

For the cheesecake:

1 1/2 lbs. cream cheese

1 C. sugar

1 1/2 t. vanilla extract

1/2 C. sour cream

1/3 C. whipping cream

4 eggs

10 oz. melted, cooled semi sweet chocolate

Topping:

1/4 C. seedless raspberry jam or currant jam

2 package fresh raspberries

Preheat the oven to 350°F.

Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9-inch springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 C. preserves over the bottom of the crust.

Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg. Bake for 50 - 60 minutes, until center is set. It should just barely jiggle.

Before serving, melt the 1/4 C. of seedless jam. Arrange the berries on top of the cake. Brush the melted jam on top of the berries.

Makes 8 to 12 servings.