Chocolate Cheesecake Recipe

Prepare the crust

In a medium bowl, combine the graham cracker crumbs, unsweetened cocoa powder, granulated sugar, and melted butter. Mix until well combined.

Form the crust

Press the mixture into the bottom of a 9-inch springform pan evenly. Make sure it is compact and even. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.

Mix the filling ingredients

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and cocoa powder, mixing until fully incorporated. Add the sour cream and vanilla extract, mixing well.

Add eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Incorporate melted chocolate

Fold in the melted chocolate gently until the mixture is smooth and uniform.

Bake the cheesecake

Pour the filling into the cooled crust. Bake at 325°F (160°C) for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Chill

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Prepare the sauce

In a saucepan, combine the fresh raspberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 10-15 minutes.

Strain the sauce

Once thickened, strain the sauce through a fine mesh sieve to remove the seeds. Let cool before serving.