Chocolate Raspberry Truffle Cheesecake

1 1/2 cup (about 18) finely crushed crème-filled chocolate cookies
4 (8 oz.) pkg. cream cheese, softened
1 1/4 cup sugar
3 eggs
1 cup sour cream
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces, melted
1/3 cup seedless raspberry preserves
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/4 cup whipping cream

Combine cookie crumbs and butter and press onto bottom of 9 inch springform pan. Combine 3 of the 8 ounce packages of cream cheese with the sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt remaining chocolate pieces and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and mint leaves, if desired. Serves 10-12.

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