by Tammy L Mahan

Created on: November 24, 2008

Chocolate raspberry cheese cake is a divine dessert especially when topped with hot fudge and fresh raspberries.

1 -8 ounce package of cream cheese
1 + 1/2 cups of chocolate cookie (crumbs)
3 eggs
1+ 1/2 cup semi sweet chocolate chips
1 cup of sugar
1/3 cup of unsweetened cocoa powder
1/2 cup of heavy whipping cream
1/2 cup of butter (melted)
2 tablespoons of sugar
2 tablespoon of raspberry extract (separate 1 tablespoon each)

2 tablespoons (separate 1 tablespoon each)
1/4 cup of hot fudge
1+ 1/2 fresh raspberries (frozen will also work)

Preheat oven to 350 degree.

Grease a 9 inch spring form pan with oil and flour and set aside.

CRUST

Combine chocolate cookie crumbs, melted butter and 2 tablespoons sugar in a mixing bowl. Press the prepared crust onto the bottom and sides of the prepared pan and bake for 10 minutes.

FILLING

Heat half the heavy cream in a saucepan over medium heat and stir in 1/4 cup chocolate chips. Stir the mixture until the chocolate chips melt completely. Remove the chocolate cream mixture from heat and allow to cool.

Beat cream cheese and 1 cup of sugar in a medium sized mixing bowl. Add cocoa powder to the cream cheese mixture and continue beating. Add eggs and beat for a minute on low speed until the eggs are well blended with the cheese mixture. Stir in 1 tablespoon of the vanilla and raspberry extracts then add the prepared chocolate raspberry cream mixture and mix well.

Pour the chocolate filling into the prepared crust and bake the chocolate cheesecake for 45 minutes.

Topping

Heat 1/4 cup heavy cream and remaining tablespoon of vanilla and raspberry extract in a saucepan and stir continuously. Remove from heat and stir in the remaining chocolate chips. Spoon the prepared topping on the chocolate cheesecake then add the 1 + 1/2 cup of fresh raspberries and drizzle 1/4 cup of warm hot fudge over the cheesecake and refrigerate overnight.

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