Name: Chocolate Raspberry Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 15 Oreo cookies, finely crushed (about 1-1/2 cups) -; 2 tablespoons butter, melted -; 4 packages (8 ounces each) cream cheese, softened -; 1-1/4 cups sugar -; 1 cup sour cream -; 1 teaspoon vanilla extract -; 3 large eggs, lightly beaten -; 9 ounces semisweet chocolate, chopped -; 1/2 cup seedless raspberry preserves -; Topping: -; 6 ounces semisweet chocolate, chopped -; 1/3 cup heavy whipping cream -; Fresh raspberries and whipped cream, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Raspberry Cheesecake

1. 15 Oreo cookies, finely crushed (about 1-1/2 cups) -

2. 2 tablespoons butter, melted -

3. 4 packages (8 ounces each) cream cheese, softened -

4. 1-1/4 cups sugar -

5. 1 cup sour cream -

6. 1 teaspoon vanilla extract -

7. 3 large eggs, lightly beaten -

8. 9 ounces semisweet chocolate, chopped -

9. 1/2 cup seedless raspberry preserves -

10. Topping: -

11. 6 ounces semisweet chocolate, chopped -

12. 1/3 cup heavy whipping cream -

13. Fresh raspberries and whipped cream, optional -

How to cook deliciously - Chocolate Raspberry Cheesecake

1. Stage

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

2. Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.

3. Stage

In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

5. Stage

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.