Chocolate Raspberry Cheesecake

For the Chocolate Wafer Crust

• 6 tablespoons (85 g) butter or margarine
• 1½ cups vanilla wafer crumbs (about 45 wafers)
• 6 tablespoons confectioners’ sugar
• 6 tablespoons unsweetened cocoa powder

For the Cheesecake

• 1⅔ cups (10 ounces; 283 g) raspberry-flavored baking chips
• 2 packages (8 ounces each; 454 g total) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 4 large eggs
• 1 container (8 ounces; 227 g) sour cream
• 1 teaspoon vanilla extract

For Serving

• Sweetened whipped cream, for serving
• Fresh raspberries, for serving (optional)

Instructions

1. Heat the oven to 325°F (165°C). For the crust, melt the butter in a microwave-safe bowl. Stir in the vanilla wafer crumbs, confectioners’ sugar, and cocoa until evenly blended.
2. Press the crumb mixture firmly over the bottom and about ½ inch up the side of a 9-inch springform pan. Set aside.
3. Place the raspberry baking chips in a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue heating in 15-second intervals as needed, stirring after each, just until smooth.
4. Beat the cream cheese and granulated sugar until smooth. Blend in the melted raspberry chips. Add the eggs one at a time, beating well after each addition, then blend in the sour cream and vanilla.
5. Pour the filling into the prepared crust. Bake for 55 to 60 minutes, until the center is almost set. Transfer to a wire rack and immediately loosen the edge from the pan with a thin knife. Cool completely.
6. Remove the side of the pan, cover, and refrigerate for several hours or overnight. Just before serving, garnish with sweetened whipped cream and fresh raspberries, if desired.