Raspberry-Chocolate Cheesecake

Ingredients for crust:

2 cups soft macaroon cookie crumbs

3 tablespoons butter, melted

Ingredients for filling:

1 package (8 ounces) cream cheese, softened

1 egg, at room temperature

1/3 cup granulated sugar

1 1/2 tablespoons lemon juice

1/4 cup chocolate chips

Ingredients for topping:

3 tablespoons seedless raspberry jam

1 tablespoon milk chocolate chips

Directions:

Preheat oven to 325 degrees.

Crust: Combine cookie crumbs and butter. Press into the bottom and 1" up the sides of a 9" springform pan. Wrap foil around bottom of pan. Bake at 325 degrees for ten minutes. Cool on a wire rack.

Increase oven temperature to 350 degrees for last stage.

Filling: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

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

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.