Raspberry - Chocolate Cheesecake

Makes: 12 servings.
PREP: 15 minutes.
BAKE: at 325º for 10 minutes; at 350º for 40 minutes.
REFRIGERATE: 4 hours

Crust:
2 cups soft macaroon cookie crumbs
3 tablespoons unsalted butter, melted
Filling:
1 package (8 ounces) cream cheese, soften
1 egg
1/3 cup sugar
1 ½ tablespoon lemon juice
¼ cup of milk chocolate chips
Topping:
3 tablespoons seedless raspberry jam
1 tablespoon milk chocolate chips

1. Heat oven to 325º.
2. Crust: Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring form pan. Wrap foil around bottom of a pan. Bake at 325º for 10 minutes. Cool on a wire rack. Increase oven temperature to 350º

3. Filling: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle ¼ cup of chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

5. Topping: Heat raspberry jam gently, until just liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake 350º for 35 to 40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely. Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.