Ingredients
- Chocolate Graham Crackers: 1 1/2 cups (finely crushed)
- Unsalted Butter: 6 tablespoons (melted)
- Cream Cheese: 32 ounces (softened)
- Granulated Sugar: 1 1/4 cups
- Unsweetened Cocoa Powder: 1/4 cup
- Eggs: 4 large
- Sour Cream: 1 cup
- Dark Chocolate: 6 ounces (melted)
- Raspberry Jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the cocoa powder until well combined.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the sour cream and melted dark chocolate until the batter is smooth and evenly colored.
- Step 4: Gently swirl the raspberry jam into the cheesecake batter. Pour the batter over the prepared graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For the richest flavor, allow the cheesecake to chill overnight; this also improves the texture.
- If you want to warm individual slices, microwave them in 10-second intervals until slightly softened, but not melted.
- A dollop of fresh whipped cream and a few fresh raspberries complement the dark chocolate and raspberry beautifully.
- Melting the dark chocolate over a double boiler ensures it stays smooth and doesn't seize up, creating a silky cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American