Chocolate Raspberry Truffle CheesecakeOriginally from "365 great chocolate desserts" by Natalie Haughton.1 9 oz package chocolate wafer cookies3 T butter melted12 oz Semisweet choc chips1 C heavy cream3/4 C Raspberry jam2 8 oz packages cream cheese, softened3/4 C sugar4 Eggs2 t vanillaGrind cookies to a fine powder, mix with the butter and press into the bottomand 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 to4 minutes or until smooth. Stir every minute. Mix in the jam, stirring untildisolved, let cool 10 minutesMix the creamcheese and sugar until smooth. Add the eggs, one at a time,mixing well after each egg. Add the vanilla and the chocolateraspberrymixture. 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 6hours.We typically make it in the 7" pans and get 16 sinfully rich slices per cake