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To make chocolate raspberry cheesecake, you need several key items. Start with 2 cups of softened cream cheese. This gives the cheesecake its creamy texture. You will also need 1 ¾ cups of granulated sugar. This sweetens the dish and balances the flavors. Add 3 large eggs to bind the mixture. Don’t forget 1 teaspoon of vanilla extract for a lovely aroma. Lastly, include 1 cup of sour cream. It adds richness and a slight tang to the cheesecake.

Chocolate Raspberry Swirl Cheesecake

Indulge in a chocolate lover's paradise with this delectable Chocolate Raspberry Swirl Cheesecake Delight recipe! This rich and creamy dessert pairs the tartness of fresh raspberries with luscious chocolate for an unforgettable treat. Perfect for any occasion, it's so easy to make that even beginner bakers will shine in the kitchen. Ready to whip up this crowd-pleaser?
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 ¾ cups granulated sugar, divided

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

¾ cup semi-sweet chocolate chips

1 cup fresh raspberries

1 tablespoon cornstarch

2 tablespoons cocoa powder

Instructions
 

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.

    In a bowl, combine the graham cracker crumbs and melted butter. Stir until well mixed, then press it into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool completely.

      In a large mixing bowl, beat the softened cream cheese with 1 ½ cups of granulated sugar until smooth and creamy.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until well incorporated.

          In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth. Allow to cool slightly, then fold it into the cheesecake mixture.

            In a separate bowl, toss the fresh raspberries with the remaining ¼ cup of granulated sugar and cornstarch, gently mashing some raspberries to release juices.

              To assemble the cheesecake, pour half of the chocolate cheesecake batter over the cooled crust. Use a spoon to dollop half of the raspberry mixture on top, then swirl gently with a knife. Pour the remaining chocolate batter over this layer and swirl again with the remaining raspberries on top.

                Bake in the preheated oven for 55-60 minutes or until the edges are set but the center still has a slight jiggle.

                  Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

                    Once cooled, refrigerate for at least 4 hours, preferably overnight, before removing from the springform pan.

                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12

                        - Presentation Tips: Slice the cheesecake and serve each piece with a fresh raspberry and a sprinkle of powdered sugar for an elegant touch. Optional: drizzle with chocolate sauce for added decadence.