Instructions: Combine cookie crumbs and butter in a medium bowl; stir well. Firmly press crumb mixture on bottom of a 10-inch springform pan. Bake at 400 degrees for 8 minutes; let cool in pan on a wire rack.

Beat 3 packages cream cheese at medium speed of an electric mixer until creamy. Gradually add 1 1/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in 1 (8 oz.) carton sour cream and 1 teaspoon vanilla extract.

Combine remaining package cream cheese, melted chocolate chips, and raspberry preserves in a medium bowl; stir well.

Spoon two-thirds of batter into prepared crust. Drop chocolate mixture by rounded tablespoonfuls over batter; pour remaining batter over chocolate mixture.

Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set. (Cheesecake will rise above pan.) Increase oven temperature to 375 degrees.

Combine 16-oz carton sour cream and 1/4 cup sugar; carefully spread over cheesecake. Bake 5 additional minutes. Cool to room temperature in pan on a wire rack.

Combine 1/2 cup chocolate chips and whipping cream in a small saucepan; cook over low heat until chocolate melts, stirring occasionally. Carefully remove sides of springform pan. Drizzle chocolate mixture on top and sides of cheesecake. Cover and chill 8 hours. Garnish, if desired.

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