Chocolate Raspberry Crusted Cheesecake

Crust
5 tablespoons melted butter
1 1/2 cups chocolate cookie crumbs
1/2 cup raspberry preserves

Basic Cheesecake Batter
1 1/2 pounds cream cheese
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/3 cup whipping cream
4 eggs
10 ounces melted, cooled chocolate
1/4 cup seedless raspberry jam or currant jam
2 packages fresh raspberries

Preheat the oven to 350 degrees F.

Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9-inch springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 cup preserves over the bottom of the crust.

Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg.

Before serving, melt the 1/4 cup seedless jam. Arrange the berries on top of the cake. Brush the melted jam on top of the berries.

Makes 8 to 12 servings.