Ingredients:
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup fresh raspberries (plus extra for garnish)
- ½ cup semi-sweet chocolate chips
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat the oven to 325°F (160°C).
- Prepare the crust:
- In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are well-coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the sour cream and heavy cream until smooth.
- Gently fold in the fresh raspberries and chocolate chips, being careful not to break the raspberries too much.
- Pour the filling into the cooled crust, spreading it evenly.
- Bake the cheesecake:
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracking.
- Chill:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Prepare the chocolate ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chocolate chips, stirring until smooth and glossy.
- Assemble the cheesecake:
- Pour the chocolate ganache over the chilled cheesecake, spreading it evenly.
- Garnish with extra fresh raspberries on top.
- Serve:
- Carefully remove the cheesecake from the springform pan. Slice and enjoy your delicious raspberry chocolate cheesecake!
Feel free to store any leftovers in the refrigerator for up to 5 days. Enjoy!