1 1/2 c. crushed chocolate cookies
2 tbsp. sugar
1/4 c. melted butter
3 (8 oz.) pkgs. cream cheese
1 tub vanilla or chocolate with chocolate chips ready to spread frosting
3 eggs
1 tsp. vanilla

RASPBERRY TOPPING:

1 (10 oz.) pkg. raspberries
2 tsp. cornstarch
1/3 c. currant jelly

Mix cookie crumbs and butter; press in bottom of spring form pan that has been buttered. Press halfway up sides of pan. Bake for 10 minutes at 350 degrees. Cool.

Beat cream cheese until fluffy, add frosting, eggs and vanilla, beat until smooth, pour over crumb shell. Bake at 300 degrees until center is slightly glossy, approximately 1 1/4 hours.

Mix raspberries, cornstarch, cook over medium heat until thick and clear. Stir in jelly, cool, serve over cheese cake slices.