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1
In a small saucepan on medium heat, mix raspberries and cornstarch until blended. Bring to a boil and stir until thickened. Remove from heat. Press the mixture into a bowl through a fine mesh strainer and discard seeds that remain. Set the bowl aside to cool.
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2
Grease a 9 inch x 3 inches high springform pan, and wrap the outside of it in a double layer of heavy duty foil, covering the bottom and part way up the sides to create a water tight seal.
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3
Preheat oven to 350 F and make your crust by mixing flour and sugar in a small bowl. Cut in butter until crumbly, then press the mixture into the bottom of your pan. Place pan on a baking sheet and bake for 20-25 minutes until golden brown. Cool on a wire rack and reduce oven temp to 325 F.
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4
In a large bowl, beat together the cream cheese and sugar until smooth. Beat in cream, vanilla and eggs until just blended. Stir in the melted and cooled chocolate.
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5
Pour half of the chocolate mixture over the crust. Spread with half the raspberry puree. Top with remaining chocolate mixture and drop the remaining raspberry puree by tablespoonfuls over the top. Cut through the filling with a knife to create swirls.
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6
Place springform pan on a jelly roll pan, roaster pan or something with an edge, and add 1 inch of hot water to the baking sheet.
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7
Bake 1 3/4 to 2 hours, or until cheesecake edge is set and golden brown. Note: the center of the cheesecake will still jiggle when done, and that is OK.
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8
Carefully remove pans from oven. Remove springform pan from water bath and cool on a wire rack for 10 minutes before removing foil and running a knife along the edge of the cheesecake pan. Cool on the counter for 1 hour longer, then refrigerate overnight before removing rim and serving.
