Chocolate Raspberry Cheesecake

A delicious chocolate cheesecake with ripples of raspberry jam, topped with fresh raspberries and drizzled with chocolate sauce.


  • Cheesecake Base:
  • 2 cup chocolate cookie crumbs
  • ¼ cup unsalted butter, melted
  • Cheesecake:
  • 24 oz cream cheese, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tbsp all-purpose flour
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 8 oz semisweet chocolate, melted
  • 1/3 cup raspberry jam
  • Topping:
  • ½ cup raspberry jam, warm
  • 3 cartons fresh raspberries
  • chocolate sauce, for drizzling


  1. Combine the cookie crumbs and butter. Line the bottom of a 9-inch springform pan with parchment paper. Press the mixture into the bottom and sides of the pan. Bake at 325F for 10 minutes.
  2. Place the cream cheese, granulated sugar, brown sugar and flour into a large bowl and beat with an electric mixer on low speed until well combined.
  3. Add the eggs one at a time, beating on low speed. Add the sour cream, vanilla extract and semisweet chocolate and beat until well combined.
  4. Fill the pan with the cheesecake batter. Dollop the raspberry jam on top and swirl with a knife.
  5. Cover the bottom and sides of the pan with aluminum foil.
  6. Place the pan into a larger dish and fill the dish with enough water to reach halfway up the cheesecake pan. Bake at 300F for 1 hour 35 minutes. Turn off the oven and leave the cheesecake in the over for 20 minutes. Crack the oven door open and leave for an additional 20 minutes. Remove the cheesecake from the oven and chill in the fridge.
  7. Remove the sides of the pan and spread the warm raspberry jam on top. Top with fresh raspberries and chocolate sauce and enjoy!