Homemade Cheesecake with Raspberry and Chocolate Sauce

1. 1

   Heat oven to 350 degrees F.

2. 2

   Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth.

3. 3

   Pour over piecrust and bake for 50 minutes (until center is set).

4. 4

   To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.

5. 5

   Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.

6. 6

   To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water.

7. 7

   Bring to a boil.

8. 8

   Reduce to a simmer and reduce mixture by 1/2.

9. 9

   To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.