Ingredients
Scale
- 1 ½ cups crushed graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips, melted and slightly cooled
- 3 large eggs
- 1/4 teaspoon salt
- 1 ½ cups fresh raspberries
- Extra raspberries and dark chocolate shavings for garnish
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and bottom.
- In a medium bowl, mix the crushed graham cracker crumbs, cocoa powder, sugar, and melted butter until well combined. Press into the bottom of the pan to create the crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, about 3-5 minutes.
- Add granulated sugar, sour cream, and vanilla extract. Beat for another 2 minutes until well incorporated.
- Slowly mix in the melted dark chocolate until fully combined.
- Add eggs one at a time, mixing on low speed after each addition. Add salt and mix briefly.
- Gently fold in raspberries, being careful not to break them apart too much.
- Pour the cheesecake batter over the cooled crust. Bake for 55-65 minutes until the edges are set.
- Turn off the oven, crack the oven door, and let cool for 1 hour.
- Let cool at room temperature for another hour. Refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with fresh raspberries and dark chocolate shavings.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Chilling overnight enhances flavors and improves texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg