Cheesecake with Raspberries and Chocolate

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

8 oz. cream cheese, softened
1/2 cup sugar
1 egg, room temperature
1/4 cup sour cream
1/2 tsp. vanilla
1 (6 oz.) chocolate wafer pie crust
1/2 cup chocolate fudge sauce
1 cup fresh raspberries
1 tbsp. powdered sugar (optional)
2 tsp. unsweetened cocoa powder (optional)
Mint leaves (optional)

INSTRUCTIONS

Preheat oven to 325°F. In a large bowl, with electric mixer, beat cheese with sugar, egg, sourcream, and vanilla. Pour into crust. Bake 20 minutes or until top is almost set in center. Cool on rack for 5 minutes.

Spoon fudge sauce over top in a few dollops. Cool 15 minutes more. Carefully spread fudge so it completely covers cake. Chill. Just before serving, arrange berries on top of fudge. If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish withmint leaves.

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Tagged: cheesecakes, desserts, raspberrycheesecake add tags

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