Chocolate-Raspberry Cheesecake

1. 1

   Heat oven to 350 degrees F (175 degrees C).

2. 2

   Mix 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 eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

5. 5

   Bake 40 to 45 minutes or until centre is almost set.

6. 6

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

7. 7

   Refrigerate cheesecake 4 hours.

8. 8

   Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently.

9. 9

   Mix cornstarch and water until blended.

10. 10

    Add to raspberry mixture; cook and stir 1 minutes or until thickened.

11. 11

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

12. 12

    Serve cheesecake topped with raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.