Chocolate-Raspberry Crusted Cheesecake
For the crust:
5 T. melted butter
1 1/2 C. chocolate cookie crumbs
1/2 C. raspberry preserves
For the cheesecake:
1 1/2 lbs. cream cheese
1 C. sugar
1 1/2 t. vanilla extract
1/2 C. sour cream
1/3 C. whipping cream
10 oz. melted, cooled semi sweet chocolate
1/4 C. seedless raspberry jam or currant jam
2 package fresh raspberries
Preheat the oven to 350°F.
Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9-inch springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 C. preserves over the bottom of the crust.
Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg. Bake for 50 – 60 minutes, until center is set. It should just barely jiggle.
Before serving, melt the 1/4 C. of seedless jam. Arrange the berries on top of the cake. Brush the melted jam on top of the berries.
Makes 8 to 12 servings.
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