Chocolate Raspberry Truffle Cheesecake

1 9 oz package chocolate wafer cookies
3 T butter melted
12 oz Semisweet choc chips
1 C heavy cream
3/4 C Raspberry jam
2 8 oz packages cream cheese, softened
3/4 C sugar
4 Eggs
2 t vanilla
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" springform 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 to 4 minutes or until smooth. Stir every minute. Mix in the jam,
stirring until disolved, let cool 10 minutes

Mix the creamcheese and sugar until smooth. Add the eggs, one at a
time, mixing well after each egg. Add the vanilla and the
chocolateraspberry 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 centr. Cool and put in the fridge for
at least 6 hours.

We typically make it in the 7" pans and get 16 sinfully rich slices per
cake