fresh raspberries and chocolate curls,for garnish (optional)
Instructions
PREPARE THE CRUST:
Heat butter in a saucepan until melted. (Alternately, you can melt it in a bowl in the microwave). Remove from heat and stir in the cookie crumbs and sugar. Pat the crumb mixture over the bottom of a 9-inch springform pan that has been sprayed with nonstick spray. Place the crust-lined pan in the freezer.
Preheat the oven to 275°F.
PREPARE THE CHEESECAKE:
In a large bowl, use an electric mixer to beat the cream cheese and sugar until creamy. Add the eggs 2 at a time, beating well after each addition. Stir in the sour cream and vanilla. Fold in the chocolate chips and the melted chocolate.
Spread the cheesecake batter over the frozen crust. Sprinkle a few extra chocolate chips on top. Tap the pan on the countertop to break apart any large air bubbles. Wrap the bottom and side of the pan with a double layer of heavy-duty foil.
Place the springform pan in a larger baking pan and fill the baking pan with enough water to measure 2 inches (this is a water bath). Bake for 1½ to 2 hours or just until the center is almost set. Remove the foil and place the pan on a wire rack. Let cool for 45 minutes.
Chill, covered, on the rack for 5 hours or longer. After chilling, remove the ring around the cheesecake and garnish it with raspberries and chocolate curls.
Notes
*Chocolate graham crackers can be used for the crust. Put them in the food processor to crush them finely.
*To make chocolate curls, microwave a bar of semisweet chocolate on defrost until slightly softened. Use a vegetable peeler to form the curls.