3/4 c. flour
2 tbsp. sugar
1/4 tsp. salt
1/4 c. butter
1 pkg. (6 oz.) melted chocolate bits
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 c. flour
2 tsp. vanilla
6 eggs
1 c. sour cream
1 pkg. frozen raspberries in syrup

To make crust, combine flour, sugar, salt and butter until it is a fine crumb mixture. Stir in 2 tablespoons of melted chocolate bits. Press on bottom of a 9 inch spring form pan and bake at 400°F for 10 minutes.

To make filling, combine the cream cheese, sugar, flour, vanilla, eggs and sour cream in mixer until smooth. Remove 1 1/2 cups of filling and blend with remaining melted chocolate. Pour remainder of filling on crust in pan. Top with spoonfuls of chocolate mixture and swirl. Place in a 400°F oven. Close door immediately and reduce temperature to 300°F.

Bake 1 hour. Turn off oven and let set another hour. Be sure not to open oven door. After second hour, remove from oven and completely cool away from draft.

Before serving, thaw and heat raspberries, adding a little cornstarch mixed with water. Stir until thickened. Serve over cheese cake slices.