Raspberry Chocolate Cheesecake

Here’s a delicious Raspberry Chocolate Cheesecake recipe for you:

Ingredients:

For the crust:

• 1 ½ cups Oreo cookie crumbs (about 24 cookies, crushed)
• ¼ cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• ½ cup sour cream
• 1 cup fresh raspberries

For the raspberry sauce:

• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 2 tbsp water
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

For the chocolate ganache (optional):

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

For the crust:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine Oreo crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.

For the cheesecake filling:

1. In a large bowl, beat the cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. Add the melted chocolate and sour cream, mixing until smooth.
4. Gently fold in the fresh raspberries.
5. Pour the cheesecake batter over the crust, spreading it evenly.

Bake the cheesecake:

1. Wrap the bottom of the springform pan in foil to prevent water from leaking in.
2. Place the pan in a large roasting pan and fill with hot water until it reaches halfway up the side of the cheesecake pan.
3. Bake for 60-70 minutes, or until the center is slightly jiggly but the edges are set.
4. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
5. Remove from the oven and chill the cheesecake in the refrigerator for at least 4 hours or overnight.

For the raspberry sauce:

1. In a small saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down (about 5-7 minutes).
2. Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and let cool.

For the chocolate ganache (optional):

1. Heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over chocolate chips in a bowl.
2. Stir until smooth and pour over the chilled cheesecake.

To assemble:

1. Pour the raspberry sauce over the cheesecake before serving.
2. Drizzle with extra chocolate ganache, and garnish with fresh raspberries if desired.

Enjoy your Raspberry Chocolate Cheesecake!