Chocolate Raspberry Cheesecake

Heat oven to 350 degress. Wrap outside of 9-inch springform pan with foil. Combine crushed cookies and melted butter in small bowl; press into bottom of pan. Bake 8-10 minutes or until slightly darker. Cool slightly; gently spread preserves over crust.

Puree raspberries until smooth. Strain through medium strainer to remove seeds, pressing with spatula. Reserve 1/2 cup puree.

Beat cream cheese and 1/2 cup butter until smooth. Beat in sugar and flour. Beat in sourcream, puree, and lemon juice. Beat in eggs one at a time. Pour over crust.

Place springform in large shallow pan. Add enough hot tap water to come halfway up sides of springform pan. Bake 45 minutes or until edges are puffed and top is dry to the touch. Remove cake from water bath, remove foil. Refrigerate overnight.

Place chocolate, corn syrup and 1 tablespoon butter in medium bowl. Bring whipping cream to a boil in small saucepan. Pour over chocolate mixture; stir until melted and smooth. Let stand, stirring occasionally, until chocolate is cool, but still pourable. Pour over chocolate, refrigerate until set.

Garnish with raspberries; store in refrigerator.