Preheat Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Cook Sausage: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the Mixture: Press the mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon or a flat-bottomed cup to press it down firmly.
Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:
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:
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