------------------------------------BASE------------------------------------
  1 1/2 c  Finely crushed oreos (18)

      2 T  Margarine, melted

------------------------------------BODY------------------------------------
      4 pk 8-ounce cream cheese, soften

  1 1/4 c  Sugar

      3 ea Eggs

      1 c  Sour cream

      1 t  Vanilla

      1 pk 6-ounce semi-sweet chocolate

    1/3 c  Strained raspberry preserves

----------------------------------TOPPING----------------------------------
      1 pk 6-ounce semi-sweet chocolate

    1/4 c  Whipping cream

   BASE: Combine crumbs and margarine; press onto bottom of 9-inch
  springform pan.
   BODY: Combine 3 packages cream cheese and sugar, mixing at medium
  speed on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition.  Blend in sour cream and vanilla;
  pour over crust.  Combine remaining package cream cheese and melted
  chocolate, mixing at medium speed on electric mixer until well
  blended.  Add preserves; mix well.  Drop rounded measuring
  tablespoonfuls of chocolate cream cheese batter over plain cream
  cheese batter; do not swirl.  Bake at 325, 1 hour and 20 minutes.
   Loosen cake from rim of pan; cool before removing rim of pan.
   TOPPING: Melt chocolate pieces with whipping cream over low heat,
  stirring until smooth.  Spread over cheesecake.  Chill.  Garnish with
  additional whipped cream, raspberries and fresh mint, if desired.