Chocolate Raspberry Cheesecake
Recipe Courtesy of Evie Char (Serves 12-14)

• 24 finely crushed oreo cookies
• 3 tablespoons melted margarine
• 1 regular sized tub Cool Whip
• 2 8-oz. packages cream cheese
• 3/4 cup granulated sugar
• 1/2 cup cold juice (any flavor)
• 1 envelope unflavored gelatin
• 2 cups (12-oz.) semi-sweet chocolate chips (divided in half)
• 1/2 cup seedless or strained raspberry jam
• 1/3 cup whipping cream

	Mix crushed cookies and melted margarine. Press into bottom of 10 inch spring-form pan to form crust.
	Mix together cream cheese and sugar.
	Combine juice and gelatin. Cook to dissolve. Them mix to cheese mixture.
	Fold Cool Whip into cheese mixture. Then pour û of cheese mixture onto crust.
	Melt 1 cup of chocolate chips in double boiler. Mix raspberry jam with the melted chocolate, then mix this with the remaining 1/3 of cheese mixture.  Drop by large spoonfuls on top of cake in spring-form pan.  Shake to level, but don't swirl.
	Chill until firm. Then loosen edge and remove rim.
	Melt 1 cup chocolate chips with the whipping cream in a double boiler. Frost top  of cake letting some drip down the sides.
	Chill again until chocolate is firm. Serve with spoonful of raspberries (fresh, frozen, or pie topping) on top. Mint leaves make an attractive garnish.