Instructions
Make the crust:
Preheat oven to 325°F (163°C).
Mix cookie crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9-inch springform pan. Bake 8–10 minutes. Set aside.
Make raspberry sauce:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down (about 5–6 minutes).
Strain through a fine sieve to remove seeds. Cool completely.
Make cheesecake filling:
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add cocoa powder, melted chocolate, eggs (one at a time), vanilla, and sour cream. Mix until just combined.
Assemble:
Pour half the cheesecake batter over the crust.
Drizzle half the raspberry sauce over batter and swirl gently with a knife.
Repeat with remaining batter and sauce.
Bake:
Place the springform pan in a larger roasting pan and fill with 1 inch of hot water (water bath method).
Bake for 55–65 minutes, until the center is just set and slightly jiggly.
Turn off oven, crack the door, and let cool 1 hour inside.
Chill & serve:
Refrigerate at least 4 hours or overnight.
Garnish with fresh raspberries and shaved chocolate before serving.
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