Grammie’s Chocolate Raspberry Cheesecake

Submitted by Harris Family - added 8/22/26

Ingredients

• Crust:
• 5 Tbsp. melted butter
• 1/2 cup raspberry preserves
• 1 1/2 cups chocolate cookie crumbs
• Filling:
• 1 1/2 lbs. cream cheese
• 1 1/2 tsp. vanilla
• 1/3 cups whipping cream
• 10 oz. melted cooled chocolate
• 1 cup sugar
• 1/2 cup sour cream
• 4 eggs
• 2 packages fresh raspberries
• 1/4 cup seedless raspberry jam

Instructions

1. Crust:
2. Combine melted butter and cookie crumbs and press onto the bottom and sides of a 9” springform pan (I use Oreos without the filling and only go part way up the sides of the pan). Bake 10 minutes at 350F, remove from oven and let cool, Spread the 1/2 cup preserves over the bottom of the crust.
3. Filling:
4. Beat the cream cheese in a large bowl 1-2 minutes or until the cream cheese has softened and is smooth.
5. Gradually add the sugar and vanilla, and beat ingredients for 5 more minutes, scraping down the sides of the bowl occasionally with spatula.
6. 3 Add the sour cream and whipping cream and blend.
7. Add the eggs, one at a time, beating after each addition to incorporate.
8. Add the cooled melted chocolate.
9. Pour batter into the prepared crust. Place the springform pan inside a larger pan. Fill the larger pan with enough hot water to come at least 1” up the sides of the springform pan. Bake for 70 minutes or until the top of the cheesecake is tanning lightly. Remove the springform pan from the water and let the cake cool. When the cake has reached room temperature, refrigerate it for at least 4 hours or until chilled.
10. Arrange the berries on top of the cake.
11. Melt the 1/4 c of seedless jam and brush on top of berries.
12. Tip: The cheesecake is usually done just before the middle is set completely. If you are unsure about the doneness you can turn off oven and let it sit for 30-40 minutes.