Chocolate Raspberry Cheesecake

Preheat the oven to 325°F (160°C). Mix the creme-filled cookie crumbs with the melted margarine until evenly combined, then press firmly into the bottom of a 9-inch springform pan to form an even crust.

Melt the 6 oz semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Set aside to cool slightly.

Beat the softened cream cheese and sugar together in a large bowl until light and fluffy, about 2-3 minutes. Add the large eggs one at a time, beating well after each addition.

Stir in the sour cream and vanilla into the cream cheese mixture until well combined. Gently fold in the cooled melted chocolate until no streaks remain.

Pour half of the chocolate cheesecake batter into the prepared crust. Drizzle the strained raspberry preserves over the batter, then top with the remaining cheesecake batter, smoothing the surface evenly.

Bake for 55 minutes until the edges are set but the center still has a slight jiggle when gently shaken, approximately 2 inches from the edge should be firm.

Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and set.

Before serving, heat the remaining 6 oz semi-sweet chocolate chips with the whipping cream in a double boiler or microwave until melted and smooth, stirring until the ganache reaches the desired consistency.

Drizzle the warm chocolate ganache over the chilled cheesecake and allow it to set for a few minutes before slicing. Run a thin knife under hot water and wipe clean between slices for clean cuts.