The Best Chocolate Raspberry Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 cup slivered almonds
• 2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 8 -10 ounces high quality chocolate
• 4 (8 ounce) packages cream cheese (softened)
• 1/2 cup sugar, plus
• 2 tablespoons tbsps sugar
• 4 whole large eggs
• 2 large egg yolks
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 2 cups fresh raspberries
• fresh raspberry
• mint leaf
• raspberry coulis

Recipe

• 1 make crust: finely grind almonds and crumbs in food processor and add butter, blending until combined. press over bottom and 2/3 up the side of your 10 inch spring form pan.
• 2 filling: preheat oven to 350°f.
• 3 melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth and remove from heat.
• 4 beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. add whole eggs and yolks 1 at a time, beating well at low speed and scraping bowl after each addition.
• 5 beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
• 6 arrange berries in a single layer over crust and pour filling into crust. bake in the middle of oven until cake is set 3 inches from the edge but center is still wobbly when pan is gently shaken, 45-55 minutes (although my oven runs more like 65-70 minutes).
• 7 run a thin knife around the edge of cake to loosen (do this to avoid cracking), then cool completely in pan on rack. cake will continue to set as it cools.
• 8 i generally like to refridgerate this over night and garnish the following day.