1      9 oz package chocolate wafer cookies
3 T    butter melted
12 oz  Semisweet choc chips
1 C    heavy cream
3/4 C  Raspberry jam
2      8 oz packages cream cheese, softened
3/4 C  sugar
4      Eggs
2 t    vanilla
Grind cookies to a fine powder, mix with the butter and press into the
bottom and up the sides about an inch of a 9" springform pan (or 2 7"
pans).  Refrigerate while making the filling. 

Combine the chips and cream in a microwave safe bowl and heat at high
for 3 to 4 minutes or until smooth.  Stir every minute.  Mix in the jam,
stirring until disolved, let cool 10 minutes

Mix the creamcheese and sugar until smooth.  Add the eggs, one at a
time, mixing well after each egg.  Add the vanilla and the
chocolateraspberry mixture.  Mix well. 

Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges
but still jiggles slightly in the centr.  Cool and put in the fridge for
at least 6 hours. 

We typically make it in the 7" pans and get 16 sinfully rich slices per
cake