Make this chocolate raspberry cheesecake for that special occasion. This creamy cheesecake with fresh fruit is sure to be a hit!
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Preheat oven to 350 degrees F.
Grease a 9 inch springform pan with butter on the bottom as slightly up the sides.
In a bowl, combine the chocolate wafer crumbs, sugar and melted butter.Press firmly onto bottom of the prepared springform pan.
Place into preheated oven and bake for 10 minutes.
Remove and set onto a cooling rack.
Cream Cheese Filling
Melt the chocolate in the top of a double boiler and set aside to cool a little.
In a large bowl, using an electric mixer, beat the cream cheese, sugar and the flour on medium speed until well blended.
Beat in the melted chocolate and 2 teaspoons of the vanilla. Mix well.
Add 3 eggs, beating in one at a time, and mixing on low speed after each egg until well combined.
Pour over the crust and place in the preheated oven.
Bake for 45-50 minutes or until center is almost set.
Remove from the oven.
Run a knife around rim of pan to loosen cake the cheesecake.
Refrigerate 4 hours or overnight and leave the rim on until the cheesecake has cooled.
Make ahead and keep in the refrigerator. Take out and let get to room temperature before drizzling on the cheesecake as it will stiffen up.
Put the water into a medium sized pot and turn the heat up to medium.
Add the cocoa, honey, vanilla, butter, and chocolate chips and stir as the mixture warms until it has reached a smooth consistency.
Remove from the heat and pour into a glass container with a lid.
Keep refrigerated until needed.
Remove the cheesecake from the refrigerator.
Take off the outside ring.
Slice to serve and spoon on the chocolate sauce.
Top each piece with a generous portion of fresh raspberries and a sprig of fresh mint if desired.