Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 oz dark chocolate, melted
- 1 cup fresh raspberries
- Optional: Whipped cream for topping
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Beat cream cheese and sugar in a bowl until smooth. Add sour cream and vanilla; mix well. Add eggs one at a time, then mix in melted chocolate.
- Pour filling over crust and bake for 50-60 minutes until set but jiggly. Turn off oven, crack the door, and cool for 1 hour.
- Refrigerate for at least 4 hours or overnight. Serve topped with fresh raspberries and whipped cream.
Notes
- For best results, allow the cheesecake to chill overnight.
- Ensure all ingredients are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian