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12 Oreo or chocolate sandwich cookies,
crushed into crumbs, about 1 1/4 cups
1/4 cup melted butterCombine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9-inch springform pan. Set aside.Raspberry Sauce
2 packages frozen raspberries,
thawed but not drained
1/2 cup granulated sugar
1 teaspoon fresh lemon juicein a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15 seconds. Refrigerate until ready to use.Filling
3 (8 ounce) packages softened cream cheese
1 cup granulated sugar
1/2 cup sour cream
4 eggs
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted
in double boiler and cooledPreheat oven to 350 degrees F.In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well combined.Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away from drafts or open windows or doors or cracks will form.Refrigerate cheesecake overnight to allow flavors to settle.
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