Chocolate Cheesecake with Raspberry Sauce

 

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Crust 12 Oreo or chocolate sandwich cookies, crushed into crumbs, about (1 1/4 cups) 1/4 cup melted butter Raspberry Sauce 2 packages frozen raspberries, thawed but not drained 1/2 cup granulated sugar 1 teaspoon fresh lemon juice In a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15 seconds. Refrigerate until ready to use. Filling 3 (8 ounce) packages softened cream cheese 1 cup granulated sugar 1/2 cup sour cream 4 eggs 1 teaspoon vanilla extract 4 ounces bittersweet chocolate, melted in double boiler and cooled

The Directions

Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9-inch springform pan. Set aside.

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well combined.

Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away from drafts or open windows or doors or cracks will form.

Refrigerate cheesecake overnight to allow flavors to settle.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.