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Chocolate Raspberry Cheesecake

This indulgent Chocolate Raspberry Cheesecake combines rich chocolate and tart raspberries for a dreamy dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Raspberry Sauce
  • 1 bag (12 ounces) frozen raspberries Recommended to use organic for the best flavor.
  • 1/2 cup water
  • 2 tablespoons granulated sugar Adjust if you prefer it less sweet!
  • 2 teaspoons cornstarch Helps thicken the raspberry sauce.
For the Crust
  • 24 pieces Oreo cookies, crushed Use original for the classic flavor!
  • 1/4 cup unsalted butter, melted Keep at room temperature for easier mixing.
For the Cheesecake Filling
  • 2 cups semisweet chocolate chips Ghirardelli recommended for depth of flavor.
  • 3/4 cup heavy cream, room temperature, divided To create a silky cheesecake texture.
  • 3 packages cream cheese, room temperature Full-fat for maximum creaminess.
  • 1 1/2 cups granulated sugar
  • 1/4 cup Dutch-processed cocoa powder For a deep chocolate taste.
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract Pure vanilla is always worth it!
  • Mint leaves for garnish Optional but adds a lovely pop of color.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium saucepan, combine frozen raspberries, water, sugar, and cornstarch. Cook over medium heat until thickened, about 20-25 minutes. Set aside to cool.
  3. Mix crushed Oreo cookies with melted butter and press into the bottom of the springform pan.
  4. In a bowl, combine chocolate chips and 1/4 cup of heavy cream. Microwave in 20-second intervals until smooth, set aside to cool.
  5. Beat cream cheese in a stand mixer until smooth. Add sugar and cocoa powder, mixing fully. Add eggs one at a time, then stir in remaining cream and vanilla extract, and gently fold in melted chocolate.
Baking
  1. Pour half the cheesecake filling into the crust, dollop 4 tablespoons of raspberry sauce, then pour in remaining batter. Drizzle another 4 tablespoons of raspberry sauce on top and swirl gently.
  2. Place the springform pan in a larger roasting pan. Pour hot water into the larger pan halfway up the sides of the springform pan.
  3. Bake for 100-105 minutes, until sides are set with a slightly jiggly center. Let it cool at room temperature before refrigerating for at least 4 hours or overnight.
Serving
  1. Garnish with mint leaves and serve with the leftover raspberry sauce.

Notes

Room temperature ingredients help ensure a smooth batter. Don’t overmix with eggs to avoid a dense cheesecake. Store leftovers wrapped in plastic, covered, and refrigerated for up to a week.