Chocolate Raspberry Swirl Cheesecake

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.
• Bake the crust for 8-10 minutes or until slightly golden. Let it cool while you prepare the filling.

2. Make the Raspberry Swirl:

• In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
• Use a fork or a potato masher to mash the raspberries, then strain the mixture through a fine mesh sieve to remove the seeds.
• Set the raspberry sauce aside to cool.

3. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and beat until fully incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Add the sour cream and heavy cream, mixing until the filling is smooth and creamy.
• Divide the cheesecake mixture into two bowls. Stir the melted chocolate into one half of the cheesecake batter until fully combined, leaving the other half plain.

4. Assemble the Cheesecake:

• Pour a layer of the plain cheesecake batter into the cooled crust, smoothing it out with a spatula.
• Drop spoonfuls of the chocolate cheesecake batter on top of the plain batter. Use a knife or a skewer to swirl the chocolate into the plain cheesecake to create a marbled effect.
• Drop spoonfuls of the raspberry sauce over the top of the cheesecake and use the knife or skewer to swirl the raspberry sauce into the chocolate and plain cheesecake layers.

5. Bake the Cheesecake:

• Place the cheesecake on the middle rack of the oven and bake for 55–65 minutes or until the edges are set, but the center still slightly jiggles when shaken.
• Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
• After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

6. Serve:

• Before serving, you can drizzle extra raspberry sauce on top of the cheesecake or garnish with fresh raspberries and chocolate shavings if desired.
• Slice and enjoy the rich, creamy chocolate raspberry goodness!

This Chocolate Raspberry Swirl Cheesecake is a stunning dessert, full of contrasting flavors and textures—from the rich chocolate to the tangy raspberry swirl. Perfect for special occasions or any time you’re craving a luxurious treat! Will you be making this for a celebration, or just as a special dessert for yourself?