Chocolate Cheesecake with Raspberry Sauce

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

This is a very rich and dense cheesecake with a delicious chocolate taste because of the bittersweet chocolate used. I have also used a good quality orange marmalade and just spread it on top of cheesecake once chilled and firm and boy is it delicious.

Crust:
12 Oreo or chocolate sandwich cookies,
    crushed into crumbs, about 1 1/4 cups
1/4 cup melted butter

Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9-inch springform pan. Set aside.

Raspberry Sauce:
2 packages frozen raspberries,
    thawed but not drained
1/2 cup granulated sugar
1 teaspoon fresh lemon juice

in a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15 seconds. Refrigerate until ready to use.

Filling:
3 (8 ounce) packages softened cream cheese
1 cup granulated sugar
1/2 cup sour cream
4 eggs
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted
    in double boiler and cooled

Heat oven to 350 degrees F.

In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well combined.

Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away from drafts or open windows or doors or cracks will form.

Refrigerate cheesecake overnight to allow flavors to settle.