Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Mix in Remaining Ingredients: Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and no lumps remain.
Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
Add Chocolate: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the melted chocolate over the batter, then swirl it gently with a knife or skewer.
Top with Remaining Batter: Pour the remaining cheesecake batter over the chocolate and smooth the top with a spatula.
Bake the Cheesecake:
Bake: Place the springform pan on a baking sheet (to catch any drips) and bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set and slightly jiggly.
Cool in Oven: Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool slowly in the oven for 1 hour, which helps prevent cracking.
Cool Completely: After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Chill and Add Toppings:
Refrigerate: Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Remove from Pan: Before serving, gently remove the cheesecake from the springform pan and place it on a serving platter.
Add Toppings: Arrange the fresh raspberries on top of the cheesecake and drizzle with the remaining melted chocolate. For an extra touch of elegance, dust with powdered sugar if desired.
Serve and Enjoy:
Slice: Slice the cheesecake with a sharp knife, wiping the blade clean between cuts to keep the slices neat.
Serve: Serve each slice with additional fresh raspberries and a drizzle of chocolate sauce for an indulgent treat.
Conclusion
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