– Fresh raspberries
– Dark chocolate chunks or shavings
– Optional: powdered sugar for dusting
**Instructions:**
1. **Prepare the Crust:**
– Preheat your oven to 325°F (160°C).
– In a medium bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are evenly coated.
– Press the crumb mixture into the bottom of a 9-inch springform pan, spreading it evenly and pressing it down firmly.
– Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. **Make the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
– Add the vanilla extract and mix to combine.
– Add the eggs one at a time, beating well after each addition.
– Mix in the sour cream and heavy cream until the batter is smooth and well combined.
3. **Bake the Cheesecake:**
– Pour the cheesecake batter over the cooled crust in the springform pan.
– Tap the pan gently on the counter to remove any air bubbles.
– Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly.
– Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
– Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
4. **Add the Topping:**
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