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Ingredients
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Crust
Cheesecake Filling
Raspberry Sauce
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
Cheesecake Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
- 4
Add chocolate and eggs
Pour in the melted dark chocolate and mix thoroughly. Add the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- 5
Finish the filling
Finally, fold in the sour cream until the mixture is smooth and creamy.
- 6
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 7
Cool and chill
Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
Raspberry Sauce Preparation
- 8
Cook the raspberries
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Stir gently until the raspberries break down and the mixture begins to thicken, about 5-7 minutes.
- 9
Cool the sauce
Remove from heat and let the raspberry sauce cool completely before serving.
