Instructions:

Move oven rack to lowest position. Heat oven to 400 degrees. Lightly grease springform pan, 9 X 3 inches; remove bottom. Prepare Raspberry Sauce. Mix 1 cup flour, 1/4 cup sugar, the margarine and 1 egg yolk with hands. (If dough is crumbly, sprinkle with 2 to 3 teaspoons water). Press one-third of the mixture evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining mixture 2-1/2 inches up side of pan. Cut an 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side to prevent dripping in oven during baking.Heat 1 cup chocolate chips and 3 tablespoons whipping cream until chocolate chips are melted; cool slightly. Spread over bottom and up side of crust. Increase oven temperature to 475 degrees.Beat cream cheese, 1-3/4 cups sugar, 3 tablespoons flour, the salt, 1/4 cup whipping cream and 2 eggs in large bowl until smooth. Continue beating, adding remaining eggs and the egg yolks, one at a time, until blended. Stir in finely chopped chocolate chips.Pour one-half of the batter carefully into crust. Reserve 1/2 cup Raspberry Sauce for topping. Spread one-half of the remaining Raspberry Sauce by spoonfuls into batter. Repeat with remaining batter and Raspberry Sauce; swirl through batter with metal spatula. Cover with aluminum foil. Bake 20 minutes.Remov aluminum foil and reduce oven temperature to 300 degrees. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.) Turn off oven and leave cheesecake in oven 15 minutes. Spread reserved Raspberry Sauce over top of cheesecake; cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate at least 12 hours. Remove cheesecake from side of pan. Refrigerate any remaining cheesecake. 20 Servings; 455 Calories Per Serving. *1-1/3 cups raspberry jam can be substituted for the Raspberry Sauce. Or 2 cups fresh or frozen raspberri thawed and well drained, can be substituted for the Raspberry Sauce. Pour one-half of the batter into pan as directed. Sprinkle with one-half of the raspberries. Repeat with remaining batter and raspberries. Swirl through batter with metal spatula. Continue as directed. Raspberry Sauce Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; strain. Cool completely.