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Chocolate Raspberry Cheesecake
Chocolate Raspberry Cheesecake Eileen Goltz | Dairy
6 hours 35 minutes
4 hours
1 hour, 25 minutes
10 to 12 servings

  • 18 Oreos, finely crushed
  • 2 Tablespoons butter or margarine, melted
  • 4 (8 oz.) packages cream cheese, softened, divided
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup sour cream
  • 6 oz. semi-sweet chocolate chips, melted, slightly cooled
  • ⅓ cup strained red raspberry preserves
  • 6 oz. semi-sweet chocolate chips
  • ¼ cup whipping cream

  1. Preheat oven to 325°F.
  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  3. In an electric mixer on medium speed beat 3 packages cream cheese, sugar and vanilla extract until well blended.
  4. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Blend in sour cream. Pour the mixture over the crust and set it aside.
  5. Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed until well blended. Add the raspberry preserves; mix well.
  6. Drop rounded Tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl.
  7. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.
  8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

  9. Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled cheesecake.
  10. Refrigerate 4 hours or overnight.
  11. Garnish with additional whipped cream, raspberries, and fresh mint leaves.