Chocolate Raspberry Cheesecake

2T. butter
1 1/2 c. oreos
4 pkg cream cheese
3/4 c. sugar
pinch of salt
2 eggs
1/2 t. vanilla
1 pkg frozen raspberries
2 c. sour cream
4 T. sugar
2 t. vanilla

Crust: 2 T butter melted and combined with 1 1/2 cups of oreos. Press into bottom of a 9" spring form pan and chill.

Filling: 4 pkgs cream cheese (3 oz each) softened to room temp. Blend in 3/4 c. sugar and a pinch of salt and beat until fluffy. Add 2 eggs (one at a time, beat well after each) and 1/2 t. vanilla. Pour into crust and bake at 325 for 30 minutes. Let cool for 15 minutes.

Topping: Mix together and spread on top 2 c. sour cream, 4 T. sugar, 2 t. vanilla. Return to oven at 450 and back 5 minutes. Cool and chill.

Serve with 1 pkg frozen raspberries in sweetened juice, thawed and pureed. Either spoon onto plate before placing cheesecake on or spoon on top.

Courtesy of Heather W