raspberry-chocolate cheescake

1. heat oven to 325°.

2. crust: combine cookie crumbs and butter. press into the bottom and 1inch up the sides of a 9-inch spring form pan. wrap foil around bottom of the pan. bake at 325° for 10 mins. cool on a wire rack. increase oven temp to 350°.

3. filling: in a med-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. sprinkle ¼ c.of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

5. topping: heat raspberry jam gently, until just liquid enough to drizzle over the top. bake at 350° for 35-40 mins or until filling is set.

6. remove cheesecake to a wire rack and cool compeletly. refridgerate for 3 to 4hours until completely chilled. then serve.