1 c. chocolate wafer crumbs
3 tbsp. butter (melted)
2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
2 eggs
1 c. real semi sweet chocolate chips
1 (10 oz.) pkg. raspberries, thawed
3 tbsp. whipping cream (unwhipped)

Mix crumbs and butter in small bowl. Press into bottom of 9 inch spring form pan. Bake 10 minutes, cool.

Beat cream cheese and sugar at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Melt chocolate over low heat, blend into cream cheese. Add vanilla, blending well; pour over crust. Bake 45 minutes. Cool 1 hour before loosening rim and completely cook before removing rim. Chill.

RASPBERRY SAUCE: Put raspberries in blender until smooth. Strain and stir in whipping cream. Chill. To serve: put a spoon of sauce on a plate, place a slice of cheese cake over the sauce.