This luscious cheesecake combines rich chocolate, creamy cheesecake filling, and a vibrant raspberry swirl. It’s perfect for a special occasion or when you’re craving a decadent dessert!
Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs (such as Oreo)
1/4 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
16 oz (450g) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 cup sour cream
1 cup semi-sweet chocolate chips, melted and slightly cooled
1 tsp vanilla extract
For the Raspberry Swirl:
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
Instructions:
Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Make the Crust: In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Chill in the refrigerator while preparing the filling. 
Prepare the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring frequently, until the raspberries break down and form a sauce. Strain through a fine mesh sieve to remove seeds, then set aside to cool. 
Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. Add the eggs, one at a time, beating after each addition. Add the sour cream and vanilla extract, and mix until smooth. Fold in the melted chocolate until fully incorporated. 
Assemble the Cheesecake: Pour the chocolate cheesecake filling over the crust in the springform pan. Dollop small spoonfuls of the raspberry sauce over the top of the cheesecake, then use a toothpick or knife to swirl the raspberry sauce into the filling for a marbled effect. 
Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. 
Chill and Serve: Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, remove from the pan and garnish with fresh raspberries and chocolate shavings if desired. 
Prep Time: 30 minutes | Cook Time: 1 hour | Chill Time: 5 hours (includes cooling)
Total Time: 6 hours 30 minutes
Servings: 10-12