Ingredients
- For the crust:
- 8 ounces chocolate graham crackers, crushed
- 4 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, melted and slightly cooled
- For the raspberry swirl:
- 1 ½ cups raspberries, fresh or frozen
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix crushed chocolate graham crackers and melted butter. Press into the bottom of the pan. Bake for 10 minutes and cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
- Beat in eggs one at a time, mixing gently. Stir in sour cream, vanilla, and melted chocolate until smooth.
- In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down. Strain to remove seeds and cool.
- Pour cheesecake batter over the cooled crust. Spoon raspberry sauce over the top and swirl gently with a knife.
- Bake for 55 to 65 minutes, until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let it cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.
Notes
- Use frozen raspberries without thawing for convenience.
- Let cheesecake cool gradually to prevent cracks.
- Swap raspberries for strawberries or blackberries for variation.
- Add extra dark chocolate drizzle before serving for more richness.
- Make a day in advance for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
