Dark Chocolate Raspberry Cheesecake 

This Dark Chocolate Raspberry Cheesecake is a luxurious dessert that combines the rich, slightly bitter notes of dark chocolate with the bright, tart flavor of fresh raspberries. It's a perfect treat for special occasions or when you want to indulge in a decadent dessert. The creamy cheesecake filling sits atop a chocolate cookie crust, creating a delightful contrast of textures and flavors. Whether you're celebrating a special event or simply treating yourself, this cheesecake is sure to impress.

Ingredients

For the Crust:

• 2 cups crushed chocolate cookies (like chocolate graham crackers)
  
  

• ¼ cup melted butter
  
  

For the Filling:

• 24 oz cream cheese, softened
  
  

• ½ cup granulated sugar
  
  

• ¼ cup melted dark chocolate
  
  

• 1 tsp vanilla extract
  
  

• 3 large eggs
  
  

• ½ cup fresh raspberries
  
  

Directions

1. Preheat the Oven: Set your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
   
   

2. Make the Crust: In a medium bowl, mix the crushed chocolate cookies with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or flat-bottomed glass to help compress the crust tightly.
   
   

3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the melted dark chocolate and vanilla extract, beating until well incorporated.
   
   

4. Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks during baking.
   
   

5. Fold in Raspberries: Gently fold in the fresh raspberries with a spatula. Be careful not to crush them, as you want whole berries scattered throughout the cheesecake for beautiful bursts of flavor.
   
   

6. Assemble and Bake: Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 60 minutes, or until the center is mostly set but still slightly jiggly. The cheesecake will continue to firm up as it cools.
   
   

7. Cool and Chill: Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
   
   

8. Serve and Enjoy: Before serving, you can top with additional fresh raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar for an elegant finish.
   
   

Nutritional Information (per serving)

• Calories: Approximately 460 kcal
  
  

• Protein: 6 g
  
  

• Fat: 31 g
  
  

• Carbohydrates: 37 g
  
  

• Fiber: 2 g
  
  

• Sugar: 22 g