1 9 oz package chocolate wafer cookies
3 Tblsp butter melted
12 oz Semisweet choc chips
1 cup heavy cream
3/4 cup Raspberry jam
2 8 oz packages cream cheese, softened
3/4 cup sugar
2 tsp vanilla
Fresh raspberries and powdered sugar to decorate
Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" spring form pan (or 2 7" pans). Refrigerate while making the filling.
Combine the chips and cream in a microwave safe bowl and heat at high for 3 to4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until dissolved, let cool 10 minutes.
Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolate raspberry mixture. Mix well. Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the center. Cool and put in the fridge for at least 6 hours. Before serving decorate with fresh raspberries and powdered sugar.