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1
Select a 9-inch springform pan.
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2
In a food processor combine graham cracker crumbs with the 2 tablespoons sugar and 2 tablespoons melted butter.
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3
Spread mixture on bottom and 1 inch up side of pan.
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4
Press evenly with your fingertips.
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5
Chill.
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6
Break up chocolate and place in a small heavy saucepan.
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7
Add 1/2 cup sugar and heavy cream.
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8
Stir until chocolate melts.
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9
Increase heat to medium and bring to a boil.
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10
Boil, stirring until sauce is thick and smooth, 4-5 minutes.
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11
Scrape into a bowl and chill at least 1/2 hour to thicken.
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12
Place cream cheese in a food processor.
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13
With machine running, gradually add sugar and eggs.
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14
Process until fully incorporated.
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15
Add ricotta and Chambord.
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16
Scrape mixture into prepared crust.
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17
With a spoon, drop thickened chocolate sauce in a circular pattern on top of cheesecake.
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18
Carefully draw a knife through chocolate in a swirling pattern.
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19
DO NOT TOUCH BOTTOM OF THE PAN.
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20
Bake at 350F for 50-60 minutes.
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21
Cheesecake is done when the center is just barely set.
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22
Overbaking produces a dry texture.
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23
Cool on a wire rack 1 hour.
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24
Chill in the pan at least 8 hours before removing side.
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25
Raspberry Coulis (Sauce): Thaw 2 10-ounce packages of sweetened frozen raspberries.
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26
Press through a fine strainer.
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27
Presentation: Serve wedges of cheesecake with a ladle of Raspberry Coulis over the top and dripping down the sides.
