Ingredients For the Crust: - 1 14 oz package Chocolate Sandwich Cookies
- 1/2 cup Unsalted Butter, melted
For the Filling: - 6 ounces Dark Chocolate
- 9 ounces Raspberries, divided
- 1 1/4 cups Heavy Whipping Cream, plus 2 tablespoons
- 1/2 cup Powdered Sugar
- 2 tablespoons Unsweetened Cocoa Powder
- 16 ounces Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
For the Topping: - 3/4 cup Heavy Whipping Cream
- 2-3 tablespoons Powdered Sugar
- Fresh Raspberries, for garnish
- Chopped Chocolate, for garnish, optional
Directions For the Crust: - Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling: - In a microwave-safe bowl, combined the chocolate and 2 tablespoons heavy cream.
- Melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Puree 3 ounces of raspberries in a small food processor. Strain through a fine sieve if desired. Set aside. Take the remaining 6 ounces of raspberries and slice in half.
Prepare the Whipped Cream: - Pour 1 1/4 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and cocoa powder and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed.
- Next add the granulated sugar and vanilla extract and continue beating until smooth.
- Next add the melted chocolate, beating until it's completely mixed into the cream cheese.
- Finally, slowly fold in the whipped cream until it's completely smooth.
To Build the Layers: - Pour 1/3 of the batter into the prepared crust and spread evenly.
- Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.
- Then layer in a handful of the chopped raspberries and gently push into the batter.
- Repeat these steps two more times.
- Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
For the Topping: - Prepare a second batch of whipped cream following the same method as described above.
- Pipe the whipped cream boarders using a large open or closed star tip.
- Garnish with leftover raspberries and chopped chocolate if desired.
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