Chocolate-Raspberry Crusted Cheesecake
Yield: 8 to 12 servings
Ingredients
Crust
- 5 tablespoons melted butter
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup raspberry preserves
Basic Cheesecake Batter
- 1 1/2 pounds cream cheese
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/3 cup whipping cream
- 4 eggs
- 10 ounces melted, cooled chocolate
- 1/4 cup seedless raspberry jam or currant jam
- 2 packages fresh raspberries
Instructions
- Heat the oven to 350 degrees F.
- Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9 inch springform pan.
- Bake for 10 minutes, remove from the oven and let cool.
- Carefully spread the 1/2 cup preserves over the bottom of the crust.
- Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg.
- Before serving, melt the 1/4 cup seedless jam. Arrange the berries on top of the cake. Brush the melted jam on top of the berries.
