Chocolate Raspberry Cheesecake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup chocolate cookie crumb
• 3 tablespoons sugar
• 1/4 cup butter
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half
• 3 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
• 3 press mixture onto the bottom of a 9-inch springform pan.
• 4 (i lightly greased the bottom of the pan although it didn't call for it).
• 5 to make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
• 6 bring to boil.
• 7 continue boiling until sauce is thick and clear.
• 8 strain sauce through a mesh strainer to remove seeds.
• 9 set aside.
• 10 in the top of a double boiler, heat chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
• 11 remove from heat and alow to cool to lukewarm.
• 12 in a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
• 13 beat in eggs, one at a time.
• 14 blend in vanilla and melted chocolate chips.
• 15 pour half of batter over crust.
• 16 spoon 3 tablespoons of raspberry sauce over batter.
• 17 pour remaining batter into pan.
• 18 spoon another 3 tablespoons of raspberry sauce over the top of the batter.
• 19 swirl batter with the tip of a knife to create marbles effect being careful not to disturb bottom crust.
• 20 bake for 55 to 60 minutes or until filling is set.
• 21 allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
• 22 serve with remaining raspberry sauce.