Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounces) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup unsweetened cocoa powder
- 1 cup raspberry preserves
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract with an electric mixer until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and cocoa powder until fully incorporated.
- Pour batter over the crust in the prepared pan.
- Spoon raspberry preserves over the cheesecake batter, then use a knife to swirl them together gently.
- Bake for 55-60 minutes, until set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- For a deeper chocolate flavor, use dark chocolate cookies for the crust.
- Ensure all ingredients are at room temperature for a smooth batter.
- Garnish with fresh raspberries and chocolate shavings if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg