Raspberry-Chocolate Cheesecake

Raspberry-Chocolate Cheesecake

Crust:

2 cups macaroon cookie crumbs

3 tbsp butter, melted

Filling:

1 package (8 ounces) cream cheese, softened

1 egg

1/3 cup sugar

1 1/2 tbsp lemon juice

1/4 cup milk chocolate chips

Topping:

3-4 tbsp seedless rapsberry jam

1-2 tbsp milk chocolate chips

1. Heat oven to 325 degrees F.

2. Crust: Combine cookie crumbs and butter. Press into bottom and 1" up the sides of a 9" springform pan. Wrap foil around bottom of pan. Bake at 325 degrees F for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees F.

3. Filling: In a medium bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle 1/4 cup of chocolate chips over the bottom of the cooled crust. Spread the cheese mixture evenly over the chips.

5. Topping: Heat raspberry jam gently, until just liquid enough to drizzle over the top. Sprinkle remaining 1-2 tbsp chocolate chips over the top. Bake at 350 degrees for 35-40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely. Refrigerate for 3-4 hours until completely chilled.

Notes: I followed the recipe exactly as is, and it was delightful :)

Recipe Origination: The only positive thing about waiting in the doctor's office is the opportunity to rip recipes from magazines; this one came from "Family Circle."