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Chocolate Raspberry Cheesecake

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“a delicious cheesecake perfect for special occasions.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 18 chocolate sandwich style cookies, finely crushed
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 3 (8 ounce) packages cream cheese, sofened
  • 34 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 12 cup sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 6 semi-sweet chocolate baking squares, melted, slightly cooled
  • 14 cup whipping cream

Directions

  1. MIX crumbs and butter; press onto bottom of 9-inch spring form pan.
  2. BEAT 3 packages of the cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over crust.
  3. BEAT 1 package cream cheese, and 6 squares melted chocolate with electric mixer on medium speed until well blended. Add preserves; Mix well. Drop rounded tablespoonful's of chocolate mixture over plain cream cheese mixture; do not swirl.
  4. BAKE at 325*F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  5. MELT remaining chocolate an whipping cream on low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with additional whipped cream, raspberry's and mint leaves.

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