- 1-1/2 cups Oreo cookie crumbs
- 2 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 9 ounces semisweet chocolate, chopped
- 1/2 cup seedless raspberry preserves
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- Fresh raspberries and whipped cream, optional
- 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.
- 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.
- 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.
- Bake at 325° for 65-75 minutes or until center is just set and top appears dull. 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.
- 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. Yield: 16 servings.
Reviews for Chocolate Raspberry Cheesecake
"This is fabulous! I reduced the amount of reserved batter to 1 cup as others suggested and still found the chocolate batter ended up in a solid layer, not marbled, but that was fine. Used Ghiradelli bittersweet chips for topping for a dark chocolate flavor. Had to bake 15 min longer to be done. Will definitely make again!"
"Taking note of all comments, used 9 1/2" pan, no bain marie, used 1 cup of batter for chocolate and it was still too much. Cheesecake top was completely "chocolate". I reduced the sugar to 1 cup, dolloped about 1/4 cup raspberry preserves and swirled before topping with chocolate mixture. After cheesecake cooled, I topped it off with raspberry preserves instead of ganache. No Bain Marie could have affected the cook time, was all wrong for my oven, at 65-75 minutes, center was still liquid. Had to bake for 90 minutes, center was still jiggly. Left in oven with door closed for 30 minutes, then let it cool. Still will make it again."
"Can anyone tell me - is it 325*c or *f and is 65-75 minutes not two long? Thanks in advance"
"Awesome recipe. Only used 1 cup of batter mixed with chocolate as someone else suggested and it was perfect. Cooking in Separate pan of water, made it level"
"Love this cheesecake. I sometimes add fresh raspberries to the mix."