Chocolate Raspberry Cheesecake
1 8-oz. pkg chocolate wafter cookies (Nabisco), crushed, about 2 cups
1/4 cup sugar
1 tsp. cinnamon
6 Tbsp. melted butter
3 8-oz. pkg. cream cheese at room temperature
1 cup sugar (I use superfine)
6-oz. semi-sweet chocolate, melted and cooled
3 Tbsp. Flour
1/2 cup seedless red or black raspberry jam (best quality available)
1/4 cup sour cream
1 tsp. vanilla
3/4 cup sour cream
3/4 tsp. vanilla
1 Tbsp. sugar
Melted chocolate and fresh raspberries
Preheat oven to 400° F.
Mix crust ingredients together and press firmly on bottom and 3″ up sides of a 9″ spring form pan.
Bake 10 minutes.
Cool on rack for at least 10 minutes.
Reduce oven temp to 325° F.
To make filling, beat cream cheese and add sugar gradually (1 spoonful at a time), beat until you no longer feel grains of sugar when small amount is rubbed between fingers.
Add remaining ingredients in order given and beat until blended and fluffy.
Pour filling into prepared crust and bake for 70 minutes or until filling is just set but still wiggles.
Run a knife around side of pan but do not remove sides (this reduces risk of cracking).
Turn oven off and return cake to oven and leave oven door part way open.
Leave in oven about 1 hour, then finish cooling on rack.
To make topping, stir together sour cream, vanilla and sugar. Pour over cake.
Chill several hours or overnight before removing sides of pan.
To garnish drizzle melted chocolate over cheesecake leaving thin lines in irregular patterns.
Return to refrigerator to set chocolate.
Allow to rest at room temp. about 30 minutes before serving.
Additional melted chocolate can be drizzled on plate and set piece of cheesecake on top.
Top with fresh berries.
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