A sinfully decadent dessert combining rich dark chocolate with tart raspberries, layered into a creamy cheesecake.

Scale

2 cups graham cracker crumbs

½ cup granulated sugar

½ cup melted butter

¾ cup unsweetened cocoa powder

24 ounces cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

3 large eggs

8 ounces dark chocolate, melted

1 cup fresh raspberries

Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, ½ cup sugar, and melted butter in a mixing bowl. Press into a 9-inch springform pan and bake for 10 minutes. Allow to cool.
Chop dark chocolate and melt it using a double boiler or microwave until smooth.
In a large bowl, beat the cream cheese until smooth with an electric mixer.
Gradually add 1 cup sugar, sour cream, and vanilla. Mix until creamy.
Add eggs one at a time, mixing at low speed to avoid air incorporation.
Pour in melted dark chocolate and beat until smooth.
Fold in fresh raspberries gently.
Pour the mixture over the cooled crust and bake for 50-60 minutes until the edges are set but the center jiggles slightly.
Turn off the oven and let the cheesecake cool inside for an hour. Cool completely at room temperature, then refrigerate for at least 4 hours.
To serve, run a knife around the edge, remove the springform, and garnish with extra raspberries or shaved chocolate.

For a dairy-free version, substitute cream cheese with vegan cream cheese and use dairy-free dark chocolate.

Keywords: cheesecake, dessert, chocolate, raspberries, rich flavors, indulgent