Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix crushed chocolate cookies with melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan.
- Beat softened cream cheese with an electric mixer for 1-2 minutes until completely smooth and creamy.
- Add sugar, melted dark chocolate, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- Add eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing.
- Gently fold fresh raspberries into the batter by hand using a spatula. Pour mixture over the prepared crust and smooth the top.
- Bake for 60 minutes, or until edges are set and the center jiggles slightly (about a 2-inch circle in the middle).
- Turn off oven and crack the door open. Let cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from oven and cool completely to room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Run a knife around the edge before releasing the springform. For clean slices, run knife under hot water and wipe clean between cuts.
Notes
For extra creamy texture, use a water bath: Wrap the outside of the springform pan in aluminum foil, place in a larger roasting pan, and add hot water halfway up the sides. Store covered in refrigerator for up to 5 days or freeze individual slices for up to 2 months.
