Crust: 20 oz choc chip cookie dough, or your favorite
1/2 stick (1/4 c) unsalted butter cut into 1 inch chunks
1.5 lb cream cheese (3 8 oz packages) at room temperature
1 c sugar
2 TBSP unsweetened cocoa powder
3 large eggs
1 tsp vanilla
1 c sour cream
1. Melt chocolate and 1/2 stick butter in microwave with stirring every 30 sec until smooth. Set aside and let cool to about room temperature.
2. In lg bowel, cream together w/ electric mixer the cream cheese until smooth with no lumps. (about 2 min)
3. Add the sugar and cocoa and beat slowly.
4. Don't forget to scrape sides of bowel down with spatula so you don't get lumps in the mixture.
5. Add the eggs, one at a time and mix in between each one.
6. Add the melted choc/butter combination, vanilla, and sour cream with rubber spatula until smooth.
7. Place cookie dough on bottom of 10inch springpan about 1/2 inch thick.
8. Pour cream cheese mixture over the cookie dough. Bake @ 300 degrees for 15 min, then lower the heat to 275 and bake for an additional 1 1/2 hours- 1hr 45 min longer, until the edges of cake start pulling away from the edges and the top looks puffy and not wet. The cake will still appear wobbly when done. This makes cake creamier and moist.
9. Move cake to cooling rack and let it cool IN THE PAN for 1 hour.
10. Unlock springform and take the sides off, but leave on the metal base. Cool cake to room temp. and then refrigerate for at least 4 hours before serving or removing from bottom of pan.
Raspberry sauce
1 1/2 c. rasberries
1/3 c sugar
1/2 tsp cornstarch
Splash of lemon-to taste
Puree raspberries in a mixer. In a saucepan add raspberries and all other ingredients. Mix until sugar is dissolved (may need low heat. If heated, allow to cool before putting on top of cake). Spread over cooled cheesecake.
