Ingredients
Scale
- 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
- 1/2 cup Melted Butter (No substitutions recommended)
- 16 oz Cream Cheese (Use full-fat brick-style for best results)
- 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
- 8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance)
- 1 tsp Vanilla Extract (No alternatives suggested)
- 3 large Eggs (Beat minimally to prevent cracks)
- 1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)
Instructions
- Preheat your oven and prepare a springform pan.
- In a bowl, combine the crushed cookies with melted butter and press firmly into the base of the pan.
- In another bowl, mix cream cheese and granulated sugar until smooth.
- Add melted dark chocolate and vanilla extract, mixing well.
- Beat the eggs in gently until just combined, then fold in fresh raspberries.
- Pour the filling over the crust and smooth the top.
- Bake until the center is set but still slightly jiggly.
- Allow to cool, then chill in the refrigerator for at least 4 hours before serving.
- Garnish with extra raspberries and serve at room temperature or slightly chilled.
Notes
Use room-temperature cream cheese for a smooth filling. Cool completely before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg