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.

✨ 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?

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