Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo without filling)
- ¼ cup melted butter
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 6 oz semi-sweet chocolate, melted and cooled slightly
- ¾ cup fresh raspberries (plus more for garnish)
For the raspberry sauce (optional but recommended):
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C).
- Mix cookie crumbs with melted butter until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Let cool while preparing filling.
- Make the filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla, and mix well.
- Beat in eggs one at a time, mixing on low speed to avoid air bubbles.
- Stir in melted chocolate until fully incorporated.
- Gently fold in the raspberries.
- Bake the cheesecake:
- Pour filling into the crust-lined pan.
- Tap the pan gently to remove air bubbles.
- Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
- Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the raspberry sauce:
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until raspberries break down, about 5 minutes.
- Stir in cornstarch slurry and cook until thickened.
- Strain through a fine mesh sieve to remove seeds (optional).
- Cool before serving.
- Serve:
- Slice cheesecake and drizzle with raspberry sauce.
- Garnish with extra fresh raspberries and shaved chocolate, if desired.
Let me know if you’d like a no-bake version or want to make it gluten-free!