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1
Preheat over to 325 degrees F (165 degrees C).
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2
CRUST: In a microwave safe bowl, melt the butter.
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3
Add the chocolate graham crackers, ground almonds, and sugar and mix until combined.
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4
Press mixture into the bottom of a 9-inch springform pan and set aside.
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5
PUREE: In a saucepan, combine raspberries and sugar.
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6
Bring to boil, and continue boiling 3-5 minutes, or until sauce is thick.
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7
Strain sauce through a mesh strainer to remove seeds and set aside.
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8
CHEESECAKE: In a small pot over low heat, bring the whipping cream to just boiling.
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9
Remove from heat and add the chocolate chips.
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Set aside for 5 minutes and then stir until smooth.
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11
In a large bowl, mix together cream cheese and 3/4 cup sugar until smooth.
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12
Beat in eggs, one at a time.
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13
Remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree.
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14
Blend until combined.
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15
Add the melted chocolate to the remaining batter and mix until combined.
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16
Pour the chocolate cheesecake batter into the pan.
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17
Very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture.
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18
Bake for 60 to 75 minutes, or until filling is set.
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19
Cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.
