Garnish this indulgent chocolate cheesecake with fresh raspberries.
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
Step 2
Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
Step 3
Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Step 4
Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Ingredients
3 large eggs
1 teaspoon vanilla
2 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
