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INGREDIENTS:
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar (adjust to taste)
1 cup sour cream
8 oz dark chocolate, melted
4 large eggs
1/2 cup raspberry preserves
1 cup fresh raspberries
1 cup dark chocolate chunks
1/2 cup heavy cream
1 tablespoon gold edible glitter (optional)
DIRECTIONS:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and melted dark chocolate, and mix until fully combined.
Add eggs one at a time, beating well after each addition.
Spoon raspberry preserves over the crust, then pour the cream cheese mixture over the raspberry preserves layer.
Bake for 55-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the dark chocolate chunks. Let sit for 2 minutes, then stir until smooth and glossy.
Spread the chocolate ganache over the chilled cheesecake.
Before serving, top with fresh raspberries and a sprinkle of gold edible glitter if desired.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours 30 minutes (including chilling time) | Kcal: 550 kcal per serving | Servings: 12 servings
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