Combine: 1 1/4 c. sugar

(I use a food processor). Add 3 eggs and 1 tablespoon vanilla. Blend well. Stir in 1 cup sour cream; pour over crust. Combine 1 (8 ounce) package cream cheese and 6 ounces melted semi-sweet chocolate. Mix well. Add 1/3 cup seedless raspberry preserves. Drop by large tablespoon into cream cheese batter. Use all. Do not swirl.

Bake at 325 degrees for 1 hour and 20 minutes. Do not overbake. It will look under cooked. Garnish with whip cream and chocolate leaves, if desired.