Chocolate Raspberry Cheesecake


  • 1-1/2 cups chocolate graham cracker crumbs (for crust)
  • 2 tablespoons butter, melted (for crust)
  • 4 8-ounce packages cream cheese, softened
  • 1-1/4 cups sugar
  • 8 ounces sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 9 ounces semisweet chocolate, chopped
  • 1/2 cup seedless raspberry preserves
  • 6 ounces semisweet chocolate, chopped (for topping)
  • 1/3 cup heavy whipping cream (for topping)


  1. Combine graham cracker crumbs and butter; press onto the bottom of lightly sprayed 9 inch springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups of the batter; pour remaining batter over crust.
  3. In a microwave, melt chocolate; stir in preserves until blended. Stir into the reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl).
  4. Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from oven and cool on a wire rack for 60 minutes before removing outside of pan.
  5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight.