Raspberry Chocolate Cheesecake

🔪 Instructions

1. Prepare crust:
   • Preheat oven to 325°F (160°C).
   • Mix cookie crumbs, sugar, and melted butter until combined.
   • Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make filling:
   • Beat cream cheese and sugar until smooth.
   • Add eggs, one at a time, mixing well.
   • Mix in sour cream and vanilla.
   • Stir in melted chocolate until fully blended.
3. Bake cheesecake:
   • Pour filling over cooled crust.
   • Bake for 55–65 minutes, until edges are set but the center still jiggles slightly.
   • Turn off oven, crack door slightly, and let cheesecake rest inside for 1 hour.
4. Chill:
   • Refrigerate at least 4 hours or overnight.
5. Top it:
   • Spread raspberry preserves over the chilled cheesecake.
   • Arrange fresh raspberries on top.
   • Garnish with chocolate shavings or drizzle if desired.

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✨ Serving suggestion: Slice with a warm knife for clean cuts. This pairs beautifully with a cup of espresso or dessert wine.

Would you like me to also give you a no-bake version of this cheesecake for when you don’t want to turn on the oven?