Raspberry Chocolate Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - 1 tablespoon cocoa powder (optional)

→ For the Chocolate Cheesecake Filling

05 - 2 pounds (32 oz) cream cheese, softened
06 - 1 ¼ cups granulated sugar
07 - 4 large eggs
08 - 1 teaspoon vanilla extract
09 - 8 oz semi-sweet chocolate, melted and cooled
10 - ½ cup sour cream

→ For the Raspberry Layer

11 - 1 ½ cups fresh raspberries
12 - ¼ cup granulated sugar
13 - 1 tablespoon lemon juice
14 - 1 teaspoon cornstarch (optional)

→ For Garnishing

15 - Fresh raspberries
16 - Chocolate shavings or curls
17 - Whipped cream

# Instructions:

01 - Preheat your oven to 165°C. Grease a 23 cm springform pan or line with parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cocoa powder until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until golden brown. Remove and allow to cool.
02 - Using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently. Stir in vanilla extract, then gradually incorporate the cooled melted chocolate. Fold in sour cream until completely combined. Pour the filling onto the cooled crust, smoothing the top with a spatula.
03 - Bake in the preheated oven for 55-60 minutes. The edges should be set but the center should still have a slight jiggle. Turn off the oven and leave the door slightly ajar with the cheesecake inside for 1 hour. This gradual cooling helps prevent surface cracks. Remove from oven and cool completely at room temperature.
04 - In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch if using. Cook over medium heat for 5-7 minutes, stirring occasionally, until raspberries break down and sauce thickens. Remove from heat and cool to room temperature. For a smoother topping, strain to remove seeds if desired.
05 - Once the cheesecake has cooled, spread the raspberry sauce evenly over the top. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the cheesecake to set properly and flavors to develop.
06 - Before serving, carefully remove the cheesecake from the springform pan. Garnish with fresh raspberries, chocolate shavings, and whipped cream as desired. Slice with a sharp knife dipped in hot water and wiped clean between cuts for clean slices.

# Notes:

01 - For the smoothest texture, ensure all dairy ingredients are at room temperature before mixing.
02 - A water bath can help prevent cracks - place the wrapped springform pan in a larger roasting pan filled with hot water during baking.
03 - The cheesecake will keep refrigerated for up to 5 days when stored properly.

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