Ingredients and Supplies
- 1 ¼ cups chocolate graham cracker crumbs
- 3 tablespoons sugar
- ¼ cup butter, melted
- 24 ounces cream cheese
- ¾ cup sugar
- 5 teaspoons cornstarch
- 4 eggs
- 1 egg yolk
- 12 ounces Callebaut semisweet chips, melted
- ¾ cup sour cream
- 1 ¼ teaspoons vanilla extract
- 1 cup raspberry pastry filling
- bite-size cheesecake pan or springform pan
Mix crackers and sugar in food processor bowl. Blend until finely ground. Drizzle with melted butter and blend until crumbs are moistened and stick together. Press into bottom of greased 9" springform pan.
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, sour cream and vanilla. Remove 2/3 cup of filling and put in small bowl. Blend with raspberry filling. Pour chocolate filling into crust. Pour raspberry filling in lines across cheesecake. Pull knife perpendicular to lines to create design and spread raspberry.
Bake at 350° for 15 minutes. Lower the temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from oven and run knife around inside edge of pan. Turn oven off; return the cake to oven for an additional hour. Chill uncovered overnight. Remove sides from pan and transfer to serving tray.