From I-Love-Cheesecake.com

Chocolate Cheesecake with Raspberry Sauce

• Crust
• 12 Oreo or chocolate sandwich cookies, crushed into crumbs, about (1 1/4 cups)
• 1/4 cup melted butter
• Raspberry Sauce
• 2 packages frozen raspberries, thawed but not drained
• 1/2 cup granulated sugar
• 1 teaspoon fresh lemon juice
• In a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15 seconds. Refrigerate until ready to use.
• Filling
• 3 (8 ounce) packages softened cream cheese
• 1 cup granulated sugar
• 1/2 cup sour cream
• 4 eggs
• 1 teaspoon vanilla extract
• 4 ounces bittersweet chocolate, melted in double boiler and cooled

The Directions

Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9-inch springform pan. Set aside.

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well combined.

Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away from drafts or open windows or doors or cracks will form.

Refrigerate cheesecake overnight to allow flavors to settle.

Source: E-Cookbooks.net