Chocolate-Raspberry Cheesecake

By OralW

Ingredients

• CRUST:
• 2 packages pure butter shortbread cookies (5.3oz) -- crushed (about 1 1/4 cups)
• 4 tablespoons unsalted butter -- melted
• 1/4 cup raspberry preserves -- melted
• CHEESECAKE:
• 1 package frozen raspberries (10oz) -- thawed
• 3 packages cream cheese (8oz each) -- softened
• 1/2 cup unsalted butter -- softened
• 1 cup sugar
• 2 tablespoons all purpose flour
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 2 each eggs
• TOPPING:
• 6 ounces semisweet chocolate -- chopped
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter -- softened
• 3/4 cup whipping cream
• 1 1/3 cups fresh raspberries (optional)

Details

Servings 16

Preparation

Step 1

Heat oven to 350 degrees. Wrap outside of 9" springform pan with heavy
duty foil. Combine crushed cookies and melted butter in small bowl; press
into bottom of pan. Bake 8 to 10 minutes or until slightly darker in
color. Cool slightly, gently spread (or drizzle) preserves over crust.

Puree thawed raspberries in food processor or blender until smooth. Strain
through medium strainer, pressing with spatula to remove seeds. Reserve
1/2 cup puree. (Save remaining puree for another use.)

Beat cream cheese and 1/2 cup butter at medium-low speed until smooth.
Beat in sugar and flour just until blended. Beat in sour cream, reserved
raspberry puree and lemon juice. Beat in eggs one at a time. Pour over
crust.

Place springform pan in large shallow pan. Add enough hot tap water to
come halfway up sides of springform pan. Bake 40 to 45 minutes or until
edges are puffed and top is dry to the touch. Center should move slightly
when pan is tapped but should not ripple as if liquid. Remove cake from
water bath; remove foil. Cool completely on wire rack. Refrigerate
overnight.

Place chocolate, corn syrup and 2 tablespoons butter in medium bowl. Bring
whipping cream to a boil in small saucepan. Pour over chocolate mixture;
stir until melted and smooth. Let stand, stirring occasionally, until
chocolate is cool but still pourable. Pour over cheesecake; refrigerate
until set.

Garnish with raspberries. Store in refrigerator.