1 cup chocolate cookie crumbs
3 tablespoons margarine or butter, melted
2 cups non-fat sour cream, non-gelatin type **
1/3 cup sugar
2 teaspoons vanilla
3 8 oz. packages lite cream cheese
1 cup sugar
1 teaspoon vanilla
3 1 ounce semisweet chocolate, squares
1/2 cup strawberries, mashed (or raspberries)
mint leaf, (optional)
fresh berries, for garnish
Combine cookie crumbs and melted margarine, press into bottom of 9 inch spring-form pan. Bake at 350 degrees for 8 minutes.
Mix together sour cream with 2 teaspoons vanilla and 1/3 cup sugar
Beat together cream cheese and sugar until smooth. Add eggs and beat well. Add 1 teaspoon vanilla, beat. Divide into 2 parts.
Melt 3 squares semisweet chocolate and stir into half cheesecake mixture. Mix well. Spread in crust lined spring-form pan.
Mash strawberries and stir into 2nd half cheesecake mixture. Mix and spread on chocolate layer. Bake at 425 degrees for 10 min, reduce heat to 350 degrees and bake 40 minutes.
Spread sour cream mixture over top. Continue to bake 15 minutes longer. Remove from oven and immediately run knife around edge of pan. Cool then refrigerate. Garnish
with fresh whole berries and mint leaves.