Ingredients
- Chocolate Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter, melted: 6 tablespoons
- Cream Cheese, softened: 32 ounces (4 blocks)
- Granulated Sugar: 1 1/4 cups
- Eggs: 4 large
- Sour Cream: 1 cup
- Vanilla Extract: 1 teaspoon
- Dark Chocolate, melted: 6 ounces
- Raspberry Jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to create the crust. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract until just combined.
- Step 3: Gently fold in the melted dark chocolate until evenly distributed throughout the cheesecake batter.
- Step 4: Spread half of the cheesecake batter over the cooled crust. Swirl in the raspberry jam gently. Then spread the remaining cheesecake batter on top.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days for optimal freshness.
- While not traditionally reheated, a small slice can be warmed slightly to enhance the chocolate, but avoid overheating to maintain the texture.
- Serve with fresh raspberries and a dusting of cocoa powder for an elegant presentation.
- For a richer crust, consider using dark chocolate graham crackers and adding a pinch of salt to the crumb mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American