Chocolate Truffle Cheesecake

1 c Chocolate wafer crumbs

3 tb Margarine, melted

2 8-oz pkgs cream cheese, soft

2/3 c Sugar

1 c Semi sweet chocolate bits,

- melted 1/2 ts Vanilla

Rasberry sauce

Raspberry Sauce: 1 10 oz pkg frozen red raspberris in a light syrup, thawed 3 tb whipping cream Place raspberries in food processor or blender; process until smooth. Strain. Stir in cream. Cheesecake Directions: Preheat oven to 350. Stir together crumbs and margarine in small bow. Press onto bottom of 9 inch springform pan. Bake 10 minutes. Beat Cream cheese and sugar in large mixing bowl at medium speed until well blended. Add eggs, one at a tiome, mixing well after each addition. Blend in chocolate chips and vanilla; pour over crust. Bake 45 minutes. Looose cake from rim of pan; cool before removing rim of pan. Chill. Spoon Creamy Raspberry sauce onto each serving plate. Place slice of cheesecake over sauce. Garnish as desired.