Chocolate Cheesecake with Raspberry Sauce | cheesecake recipes

Chocolate Cheesecake with Raspberry Sauce | cheesecake recipes

Crust
12 Oreo or chocolate sandwich cookies,
crushed into crumbs, about 1 1/4 cups
1/4 cup melted butter
Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9−inch springform
pan. Set aside.
Raspberry Sauce
2 packages frozen raspberries,
thawed but not drained
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
in a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15
seconds. Refrigerate until ready to use.
Filling
3 (8 ounce) packages softened cream cheese
1 cup granulated sugar
1/2 cup sour cream
4 eggs
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted
in double boiler and cooled
Preheat oven to 350 degrees F.
In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one
at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well
combined.
Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away
from drafts or open windows or doors or cracks will form.
Refrigerate cheesecake overnight to allow flavors to settle.