1       c            Chocolate wafer crumbs
   3       tb           Margarine, melted
   2                    8-oz pkgs cream cheese, soft
     2/3   c            Sugar
   1       c            Semi sweet chocolate bits,
                        -  melted
     1/2   ts           Vanilla
                        Rasberry sauce
  Raspberry Sauce: 1 10 oz pkg frozen red raspberris in
  a light syrup, thawed 3 tb whipping cream
  Place raspberries in food processor or blender;
  process until smooth. Strain. Stir in cream.
  Cheesecake Directions: Preheat oven to 350. Stir
  together crumbs and margarine in small bow. Press onto
  bottom of 9 inch springform pan. Bake 10 minutes. Beat
  Cream cheese and sugar in large mixing bowl at medium
  speed until well blended. Add eggs, one at a tiome,
  mixing well after each addition. Blend in chocolate
  chips and vanilla; pour over crust. Bake 45 minutes.
  Looose cake from rim of pan; cool before removing rim
  of pan. Chill.
  Spoon Creamy Raspberry sauce onto each serving plate.
  Place slice of cheesecake over sauce. Garnish as
  desired.