Chocolate Raspberry Cheesecake

1 9 oz package chocolate wafer cookies

3 tbl. butter melted

12 oz. semi-sweet chocolate chips

1 cup heavy cream

3/4 cup raspberry jam

2- 8 oz. packages cream cheese, softened

3/4 cup sugar

4 eggs

2 tsp. vanilla

Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" springform pan (or 2 7" pans). Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until dissolved, let cool 10 minutes

Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolate raspberry mixture. Mix well.

Bake 1-1/4 to 1-1/2 hours at 325* or until the cake is set around the edges but still jiggles slightly in the center. Cool and refrigerate for at least 6 hours.