Recipe

Chocolate Raspberry Cheesecake Divine Recipe

	Coffeyhouse / All my dishes 2 years, 2 months ago Yes, another cheesecake, but oh so good. I ate the bulk of my last one single handed as rich as it was. I hide it from the household! Not exactly dietary. scratches the chocolate itch well! Prep:15m Cook:6575m Servings:1012	Coffeyhouse
	creamy riche velvety smoothe

Does this look good? Yeah! / Nope

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Ingredients

 1 cup graham cracker crumbs

 ¼ cup cocoa (dutched style)

 ¼ cup sugar

 ¼ cup butter, melted

 2 cups (12 oz.) semisweet chocolate chips

 1 cup heavy cream

 3/4 cup seedless raspberry jam

 2 (8 oz.) packages cream cheese, softened

 3/4 cup sugar

 4 eggs(room temp)

1 tsp. vanilla

 Topping:

 Raspberry jam, melted (amount is up to you)

 Fresh raspberries, cut in half

Powdered sugar - to sift on top

whip cream- garnish

mint sprigs-garnish

Directions

1. Preheat oven to 325F. Combine graham cracker crumbs, cocoa, sugar, and melted butter. Press into the bottom and about 1-inch up the sides of a 9-inch springform pan.

2. In a 2-quart glass bowl, combine chocolate chips and heavy cream. Heat in microwave on HIGH for 3-4 minutes, or until mixture is smooth. Mix in jam, stirring until dissolved. Let cool for 10 minutes.

3. In a large bowl, beat together cream cheese and sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and chocolate-raspberry mixture, beating until mixed. Pour mixture into crust.

4. Bake at 325F for 65-75 minutes, or until cheesecake is set around edges, but still jiggles slightly in center. Let cool. Refrigerate until well chilled before serving I like to cook in a wate bathe in ensure cooking through-out cake.

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