Ingredients
Scale
- 1 ½ cups crushed graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips, melted and slightly cooled
- 3 large eggs
- ¼ teaspoon salt
- 1 ½ cups fresh raspberries
- Extra raspberries and dark chocolate shavings for garnish
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix the crushed graham cracker crumbs, cocoa powder, sugar, and melted butter. Press this mixture into the bottom of the springform pan to create a crust. Bake for 10 minutes and let it cool.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, and vanilla extract, mixing well until combined.
- Slowly add the melted dark chocolate to the cream cheese mixture and stir until well mixed.
- Add the eggs one at a time, mixing gently to avoid overmixing. Add salt and gently fold in the fresh raspberries.
- Pour the cheesecake batter over the crust and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Allow it to cool in the oven with the door slightly open for 1 hour. After that, let it cool at room temperature for an additional hour before refrigerating for at least 4 hours or overnight.
- Before serving, garnish with extra raspberries and dark chocolate shavings.
Notes
Serve chilled, optionally with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg