Chocolate Raspberry Cheesecake

Ingredients

For the crust:

• 1 ½ cups chocolate cookie crumbs (such as Oreos, finely crushed)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 8 oz semisweet chocolate, melted and slightly cooled
• ½ cup sour cream

For the raspberry sauce:

• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For garnish (optional):

• Fresh raspberries
• Chocolate shavings or curls

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust:
   • In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.
   • Press mixture firmly into the bottom of the prepared pan.
   • Bake for 8–10 minutes, then let it cool while you prepare the filling.
3. Prepare the cheesecake filling:
   • In a large bowl, beat cream cheese and sugar until smooth and creamy.
   • Add eggs one at a time, mixing just until combined.
   • Mix in vanilla, melted chocolate, and sour cream until fully incorporated.
4. Bake:
   • Pour the filling over the cooled crust.
   • Bake for 50–60 minutes, or until the center is almost set (it should still have a slight jiggle).
   • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
   • Transfer to the refrigerator and chill for at least 4 hours or overnight.
5. Make the raspberry sauce:
   • In a small saucepan, combine raspberries, sugar, and lemon juice.
   • Cook over medium heat until raspberries break down, about 5 minutes.
   • Strain through a fine sieve to remove seeds, then cool completely.
6. Serve:
   • Remove cheesecake from the pan and place on a serving plate.
   • Drizzle with raspberry sauce and garnish with fresh raspberries and chocolate curls if desired.

If you’d like, I can also give you a no-bake version of this Chocolate Raspberry Cheesecake for an easier option.