Ingredients:
For the crust:
- 26 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
For the raspberry swirl:
- 2 cups raspberries
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 4 teaspoons cornstarch
For the filling:
- 4 ounces dark chocolate, chopped
- 3 packages (8 ounces each) full-fat cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
For garnish:
- Whipped cream
- Fresh raspberries
Instructions:
- Prepare the raspberry swirl: Combine raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Simmer while stirring until the mixture thickens. Push the mixture through a fine mesh sieve to remove seeds. Let it cool completely.
- Make the crust: Preheat the oven to 350°F (175°C). Crush the cookies into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture into the bottom and partway up the sides of a 9-inch springform pan. Freeze for 10 minutes, then bake for 10 minutes. Let it cool.
- Prepare the filling: Melt the chopped chocolate in the microwave or over a double boiler. Let it cool slightly. Beat cream cheese and sugar together until smooth. Add eggs, vanilla, and salt, mixing well. Stir in the melted chocolate until fully incorporated.
- Assemble the cheesecake: Pour half of the filling into the crust. Dollop half of the raspberry swirl on top and use a knife to create swirls. Repeat with the remaining filling and raspberry mixture.
- Bake: Place the cheesecake on a rimmed baking sheet and bake for 36-46 minutes, until the edges are set but the center jiggles slightly. Cool to room temperature, then refrigerate for at least 8 hours.
- Garnish and serve: Spread or pipe whipped cream on top of the cheesecake and garnish with fresh raspberries. Slice and enjoy!
This recipe is perfect for special occasions or simply indulging in a luxurious dessert. Let me know if you’d like tips on variations or serving ideas!