Ingredients
For the crust:
2 ½ cups Oreo cookie crumbs
6 tablespoon unsalted butter, melted
For cheesecake filling:
4 (8 oz) packages cream cheese, softened
1 cup powdered sugar
2 teaspoon vanilla extract
2 cup heavy cream
10 ounces bittersweet chocolate- chopped
Pink food coloring, optional
1 cup fresh raspberries + ½ cup raspberries (for puree)
For topping:
2 cups whipped cream
For chocolate topping:
½ cup heavy cream
½ cup bittersweet chocolate, finely chopped
1 cup raspberries, for garnishing
Instructions
To make crust:
1. Finely crush the cookies in a food processor, add melted butter and blend until it is all moistened
2. Press crumb mixture onto bottom of the prepared 9 inch springform pan by lightly greasing the edges of the pan
with cooking spray
3. Place in the freezer while you make the filling
To make cheesecake filling:
1. Melt 10 ounces bittersweet chocolate and set aside to cool
2. In medium bowl, mix cream cheese and powdered sugar until smooth
3. In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff
peaks form
4. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
5. Divide mixture into 2 equal portions in separate bowls
6. To the first half of the cream cheese mixture add melted chocolate and mix on low speed to combine then pour
filling over the crust
7. Make a quick raspberry puree by blending ½ cup fresh raspberries in a blender or in a food processor, pour
them through a fine mesh strainer to remove the seeds
8. To the second half of the cream cheese mixture add raspberry puree, add a few drops of pink food coloring and
mix on low speed to combine
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