Chocolate Raspberry Cheesecake


  • 1 ½ graham cracker crumbs
  • 1 cup semisweet chocolate chips, melted and cooled
  • 1 tsp vanilla
  • ½ tsp sugar
  • ⅓ cup butter, melted
  • ¼ cup powdered sugar
  • 14 oz sweetened condensed milk
  • 2 cups raspberries
  • 3 pkg cream cheese, softened
  • 4 eggs


Preheat oven to 350. For crust, combine crumbs and powdered sugar; stir in melted butter. Press onto bottom and about 2 inch up the sides of a 9 inch spring form pan. Set aside. In a small bowl stir together 1 cup of the raspberries and the sugar. Set aside. For filling, in a large mixing bowl beat cream cheese and condensed milk until combined. Add eggs and vanilla; beat just until combines. Divide batter in half. Stir melted chocolate into half of the batter. Pour chocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter. Place pan on a shallow baking pan. Bake for 50-60 minutes or until center appears nearly set when pan is gently shaken. Cool in pan on a ire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover; chill at least 4 hours. Serve with remaining raspberries.