Chocolate Raspberry Cheesecake

1 ½ cups finely crushed chocolate wafers

1/4 cup confectioners' sugar

1/3 cup real butter, melted

1 cup frozen raspberries, defrosted

1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

4 eggs

1 tablespoon cornstarch

1 teaspoon vanilla

1 cup semi-sweet chocolate chips, melted and cooled

Fresh mint leaves, whipped cream and fresh raspberries

1/2 cup chocolate chips, melted

Preheat oven to 350°.
In a small bowl, combine crumbs and confectioners' sugar; stir in melted butter.
Press mixture on bottom of 9-inch springform pan. Set aside.
Combine raspberries and sugar; set aside.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk.
Add eggs (one at a time), cornstarch and vanilla; mix well. Be careful not to overbeat.
Divide batter in half; stir 1 cup of the melted chocolate into half of the batter. Pour over crust.
Gently stir raspberry mixture into remaining batter. Spoon the raspberry batter over the chocolate batter, beginning on the outer edge, working into the center. Place pan in a shallow baking pan.
Bake 50 minutes or until the center appears nearly set when the pan is gently shakened.
Cool 15 to 20 minutes; gently loosen the side of the cheesecake from the pan.
Cool completely before removing the springform pan.
Cover; chill 4 hours or overnight.
Garnish with dollops of whipped cream, fresh raspberries and mint leaves. Drizzle with additional melted chocolate chips and garnish with whipped cream and fresh raspberries.

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