Chocolate Raspberry cheesecake
- 20 chocolate wafer cookies
- 2 tablespoons butter
- 2 packages (8-oz each) cream cheese, softened
- 2 packages (8-oz each) 1/3 less fat cream cheese, softened
- 1-1/2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 packages (6-oz each) Driscoll’s Raspberries
- 2 ounce bar of semi-sweet chocolate
Preheat oven to 350ºF.
Place cookie wafers in a zip-top freezer bag or double bag. Crush with fingers or roll with a rolling pin or food can to make about 1 cup fine crumbs.
Melt butter in a saucepan or medium bowl in the microwave. Stir in crumbs until evenly blended with butter.
Press crumbs firmly on bottom of 9-inch spring-form pan. Bake 5 minutes. Cool.
Reduce oven temperature to 325°F.
Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.
Beat in eggs one at a time, scraping bowl well after each addition. Gently stir in 1 cup raspberries. Pour mixture into pan.
Bake 60-70 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim.
Top cheesecake with remaining raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.