Chocolate Raspberry Cheesecake

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🛒 INGREDIENTS

For the Crust:

  • 2 cups chocolate cookie crumbs (like Oreo, filling removed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup melted dark chocolate (slightly cooled)
  • ¾ cup fresh raspberries

For the Raspberry Topping:

  • 1 cup fresh raspberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (mixed)

👩‍🍳 INSTRUCTIONS

  1. Prepare the Crust:
    Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. Make the Filling:
    Beat cream cheese and sugar until smooth and creamy. Add vanilla extract. Mix in eggs one at a time. Stir in sour cream. Fold in melted chocolate until fully combined.
  3. Add Raspberries:
    Gently fold fresh raspberries into the batter.
  4. Bake:
    Pour filling over crust. Bake for 55–65 minutes, or until the center is slightly jiggly. Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
  5. Chill:
    Refrigerate at least 4 hours or overnight for best results.
  6. Prepare Topping:
    In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat. Stir in cornstarch mixture and cook until thickened. Cool completely before spreading over cheesecake.
  7. Serve:
    Remove from pan, slice, and enjoy your rich and creamy chocolate raspberry cheesecake!

💡 TIPS

  • Use room-temperature cream cheese for a smooth batter.
  • Bake cheesecake in a water bath to prevent cracks.
  • Do not overmix after adding eggs to avoid air bubbles.
  • Chill overnight for the best texture and flavor.

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