Gee Gee’s Delights: Chocolate Raspberry Cheesecake

This is my most favorite cheesecake of all the cheesecakes I make. With the sweet, tangy and rich flavor of the raspberries and the chocolate ganache topping. If you eat a bite with a fresh raspberry it gives it a whole new level of fresh flavor. Very yummy!

Crust Ingredients:

1 pkg of graham crackers, crushed (1 1/4 cup)

2 Tbs of butter

1 Tbs. sugar

1/4 cup raspberry preserves, melted

Cheesecake Ingredients:

1 (10 oz) pkg frozen raspberries, thawed.

3 (8 oz.) pkg. cream cheese,

softened
1/2 cup unsalted butter softened

1 cup sugar

2 tablespoons all-purpose flour

crush the graham crackers using a big Ziploc bag and a rolling pin

1/2 cup sour cream

2 tsp. lemon juice

2 eggs

Topping ingredients:
6 oz. semisweet chocolate chopped
1 Tb. light corn syrup
1 Tb. unsalted butter

1/2 cup whipping cream

1 1/3 cups fresh raspberries

Heat oven to 350 degrees. Wrap outside of 9-in spring form pan with heavy-duty foil. Combine crushed cookies and melted butter in small bow. press into the bottom of the pan. Bake 8-10 min. or until slightly darker in color. Cool slightly, gently spread preserves over crust.

Puree thawed raspberries in a food processor or you can use a 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 of 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 spring form pan in large shallow pan. Add enough hot tap water to come halfway up sides of spring form pan. Bake 40-45 minutes or until the edges are puffed and the top is dry to the touch.

Remove cake from water bath; remove foil. Cool completely on a wire rack. Refrigerate overnight.

Place chocolate, corn syrup and 1 tablespoon of butter in a medium bowl. Bring whipping cream to a boil in a small saucepan. Pour over chocolate mixture, stir until melted and smooth. Let stand stirring occasionally, until chocolate is cool but still pourable.