Chocolate Rasberry Cheesecake

 

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Chocolate Rasberry Cheesecake Recipe The Ingredients 18 Chocolate Wafers 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 1/2 Teaspoon of Raspberry Extract 3 (8 ounce) bar of softened Cream Cheese 1 Cup of Sugar 1 Teaspoon of Vanilla Extract 1 Teaspoon of Raspberry Extract 3 Eggs 1 Cup Chocolate Chips 1/2 pint (1 cup) of Raspberry

The Directions

For the Crust: Preheat Oven at 350°F.  Make your Chocolate Wafers cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin.  Combine 20 Chocolate Wafers, melted butter, sugar and extract in a bowl and mix.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side.  Bake in oven for 10 minutes.  Remove from oven and place to the side. 

For the Filling: Preheat Oven at 350°F.  Rinse Raspberries in cold water and drain.  Melt Chocolate in double boiler over low heat and stir until smooth.  Remove double boiler from heat and place to the side.  Using an electric mixer blend cream cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the sugar slowly, and continue to beat until creamy.  Add in extracts and mix until blended.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.  Pour in chocolate and mix throughly.  Pour in raspberries and disperse throughout batter. 

Pour the mixture into your crust and use offset spatula to smooth out the batter.  Bake for 1 hour or until center jiggles.  Remove from oven and let cool on a wire rack. 

Place in the refrigerator and allow to set before removing sides.  Serve and enjoy Chocolate Rasberry Cheesecake. 

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