Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreos, without filling)
- ¼ cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 6 oz semisweet or dark chocolate, melted and slightly cooled
- 1 cup fresh raspberries (plus extra for topping)
For the ganache topping (optional but delicious):
- ½ cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling:
- Beat the cream cheese and sugar together until smooth and creamy.
- Add vanilla extract and eggs, one at a time, mixing well after each.
- Blend in sour cream and melted chocolate until smooth.
- Gently fold in the raspberries.
- Bake:
- Pour the filling over the crust and smooth the top.
- Bake for 50–60 minutes or until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Then refrigerate for at least 4 hours or overnight.
- Optional ganache topping:
- Heat the cream until just simmering, then pour it over the chopped chocolate. Let sit 2–3 minutes, then stir until smooth.
- Pour over the chilled cheesecake and spread evenly. Chill until set.
- Serve:
- Garnish with fresh raspberries and chocolate shavings if desired. Slice and enjoy!
Let me know if you want a no-bake version or raspberry sauce on top!