Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs (about 24 cookies)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 8 oz semisweet chocolate, melted and cooled
- 1 tsp vanilla extract
For the raspberry sauce:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 2 tsp lemon juice
For garnish (optional):
- Fresh raspberries
- Shaved chocolate or chocolate curls
- Whipped cream
Instructions
- Prepare the crust
- Preheat oven to 325°F (160°C).
- Mix chocolate cookie crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- Make the filling
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in sour cream, melted chocolate, and vanilla until fully combined.
- Pour the filling over the prepared crust and smooth the top.
- Bake
- Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is just set.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Make the raspberry sauce
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook until berries break down and the sauce thickens, about 5–7 minutes.
- Strain through a fine mesh sieve to remove seeds, if desired. Let cool.
- Chill & serve
- Refrigerate cheesecake for at least 4 hours or overnight.
- Before serving, drizzle raspberry sauce over the top, garnish with fresh raspberries, whipped cream, and chocolate shavings.
If you’d like, I can also give you a no-bake version of this chocolate raspberry cheesecake for an easier, oven-free option.