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Decadent Dark Chocolate Raspberry Cheesecake

A rich baked cheesecake featuring dark chocolate, a creamy filling, and a vibrant raspberry swirl on a chocolate cookie crust.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Chocolate Crust
  • 2 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 8 oz dark chocolate melted
  • 0.25 cup unsweetened cocoa powder
  • 3 eggs large
  • 0.75 cup sour cream
  • 1 tsp vanilla extract
Raspberry Swirl
  • 1.5 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C) and prepare a springform pan.
  2. Mix crust ingredients and press firmly into the pan. Bake for 10 minutes and cool.
  3. Cook raspberries with sugar and lemon juice until thickened; strain and cool.
  4. Beat cream cheese and sugar until smooth, then mix in cocoa powder and melted chocolate.
  5. Add eggs one at a time, mixing gently, then blend in sour cream and vanilla.
  6. Pour filling over crust, swirl raspberry sauce on top.
  7. Bake 55–65 minutes until edges are set and center jiggles slightly.
  8. Cool gradually, then refrigerate at least 4 hours before serving.

Notes

For best texture and flavor, chill overnight before slicing.