1 ready-to-use Chocolate cookie crust
3 packages cream cheese (8 oz each)- softened
3/4 cup of sugar
1 teaspoon vanilla
6 squares Semi-Sweet Baking Chocolate
6 Tablespoons raspberry preserves
1/4 cup whipped cream
1 carton raspberries (optional)
PRESS ready-to-use chocolate cookie crust in base of 9-inch springform pan.
BEAT 3 packages of cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs just until blended. Pour 1/2 of mixture in crust. Melt 2 squares of baking chocolate in microwave.
DOT mixture in pan with 1/2 of chocolate. Dot mixture in pan with 3 tablespoons raspberry preserves. Cut through batter with knife several times for marble effect.
ADD remaining mixture to the pan. Repeat the precious step with remaining melted chocolate, and preserves.
BAKE at 325 for 1 hour and 15 minutes or until cneter is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan (or if doing the two- just leave them in the ready-to-use crust pan)
MELT remaining chocolate squares and whip cream on low heat, stirring until smooth. Spread over cooled cheesecake. Refigerate 4 hours or overnight. To serve-Top with fresh raspberries.
******************Also thought I'd add a fun idea I learned about- to make pancakes even more fun- put pancake in a squirt/water bottle and draw letters, numbers, shapes, and designs onto the griddle. The squirt bottle makes it easy to handle the batter, and very little mess: