Chocolate-Raspberry Cheesecake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.

4. 4

   Add chocolate; mix well.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

6. 6

   Pour over crust.

7. 7

   Bake 40 to 45 min.

8. 8

   or until centre is almost set.

9. 9

   Run knife around rim of pan to loosen cake; cool before removing rim.

10. 10

    Refrigerate cheesecake 4 hours.

11. 11

    Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 min.

12. 12

    or until slightly thickened, stirring frequently.

13. 13

    Mix corn starch and water until blended.

14. 14

    Add to raspberry mixture; cook and stir 1 min.

15. 15

    or until thickened.

16. 16

    Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.

17. 17

    Serve cheesecake topped with raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.