Fresh raspberries
Chocolate shavings
Directions:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
Combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
In a small saucepan, combine raspberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens. Set aside to cool.
In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
Add melted chocolate and vanilla extract to the cream cheese mixture, and beat until well combined.
Spoon raspberry sauce over the crust, then pour chocolate cheesecake batter over the raspberry sauce.
Bake for 55-60 minutes, or until the center is almost set. Allow to cool before refrigerating for at least 4 hours or overnight.
For the chocolate glaze, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth.
Pour the chocolate glaze over the chilled cheesecake, allowing it to drip down the sides. Garnish with fresh raspberries and chocolate shavings before serving.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Kcal: 480 kcal per serving
Servings: 10 servings
