To make a delicious Chocolate Raspberry Cheesecake, start by boiling water for a water bath. Prepare the raspberry sauce by cooking raspberries with sugar and a bit of water, then thicken it with a cornstarch slurry and strain out the seeds. For the crust, crush chocolate sandwich cookies, mix with melted butter, and press into a springform pan.Melt white chocolate chips in intervals until smooth. In a bowl, beat cream cheese and sugar until smooth, then add eggs, vanilla, almond extract, sour cream, and a touch of flour. With the mixer on low, drizzle in the melted chocolate.Assemble the cheesecake by pouring half of the batter into the crust, adding a drizzle of raspberry sauce, and swirling it gently. Repeat with the remaining batter and sauce. Wrap the springform pan in heavy-duty foil to prevent water leakage, place it in a roasting pan, and fill with hot water. Bake until set but still slightly jiggly.Once baked, let the cheesecake rest in the water bath for 30 minutes, then cool on a wire rack before refrigerating for 6-8 hours or overnight. When ready to serve, remove the sides of the springform pan, slice the cheesecake, and drizzle with remaining raspberry sauce, garnishing with fresh berries and white chocolate curls if desired.
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