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: 1/2 cup
- Eggs: 4 large
- Sour Cream: 1 cup
- Seedless Raspberry Jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 8-10 minutes. Let cool slightly.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add cocoa powder and beat until well combined.
- Step 3: Beat in eggs one at a time, then stir in sour cream. Gently swirl in raspberry jam, being careful not to overmix.
- Step 4: Pour the cheesecake batter over the cooled crust. Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
- Step 5: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Step 6: Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To keep your cheesecake fresh, store it tightly covered in the refrigerator for up to 5 days, but it's best enjoyed sooner!
- A gentle warm-up is unnecessary; the cheesecake's rich flavors are most vibrant when served chilled.
- Garnish each slice with fresh raspberries and a dusting of cocoa powder for an elegant presentation.
- For a truly decadent cheesecake, ensure your cream cheese is fully softened to avoid lumps and achieve the smoothest possible texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American