Chocolate Cheesecake Recipe

Prepare the Crust

Preheat the oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and set aside to cool.

Prepare the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue mixing until well combined.

Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing well after each addition. Finally, add the unsweetened cocoa powder and sour cream, mixing until smooth.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Make the Raspberry Drizzle

In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring gently, until the raspberries break down and the mixture thickens (about 5-7 minutes).

Remove from heat and strain through a sieve to remove the seeds, if desired. Let the sauce cool to room temperature.

Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate. Drizzle the raspberry sauce over the top before slicing and serving.