Chocolate Raspberry Truffle Cheesecake

1 1/2 c. (18) finely crushed Oreo type cookies
2 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 1/4 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces, melted
1/3 c. seedless raspberry preserves
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/4 c. whipping cream

Combine crumbs and butter; press onto bottom of 9-inch spring-form pan.
Combine 3 packages cream cheese and sugar. Mix at medium speed until well blended. Add eggs. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing at medium speed until well blended. Add preserves; mix well. Drop spoonfuls of chocolate cream cheese batter over plain cream cheese batter. Don't swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim. Melt chocolate pieces and whip cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and mint leaves, if desired.
Winner of "Philly" Cheesecake Lover's Recipe Contest.

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