Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, without the filling)
- ¼ cup melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- ½ cup sour cream
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
For the topping (optional):
- Fresh raspberries
- Shaved chocolate or chocolate drizzle
Instructions
- Prepare the crust:
Preheat oven to 325°F (160°C). Mix cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool. - Make the raspberry swirl:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and sauce thickens, about 5–7 minutes. Strain to remove seeds if desired. Let cool. - Make the filling:
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and beat until well combined. Add eggs one at a time, mixing just until combined. Blend in melted chocolate and sour cream until smooth. - Assemble:
Pour half the filling over the cooled crust. Spoon half of the raspberry sauce over the batter and swirl gently with a knife. Repeat with remaining filling and raspberry sauce, swirling again. - Bake:
Place cheesecake in the oven and bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. - Chill:
Remove from oven, let cool to room temperature, then refrigerate at least 4 hours or overnight. - Serve:
Top with fresh raspberries and chocolate shavings or drizzle before serving. Enjoy!
Want to add a no-bake option or a gluten-free crust? Let me know!