Preparation Steps

• Preheat your oven to 325°F (163°C) and prepare your springform pan by greasing it with butter or non-stick spray.
• In a medium bowl, mix together the crushed graham cracker crumbs, cocoa powder, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the prepared pan.
• Bake the crust for 10 minutes, then remove and let it cool.
• In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy, about 3-5 minutes.
• Add the granulated sugar, sour cream, and vanilla extract. Beat for an additional 2 minutes until well combined.
• Slowly pour in the melted dark chocolate, mixing on low speed until fully combined.
• Add the eggs one by one, mixing on low speed after each addition until just combined. Then add the salt and mix briefly.
• Gently fold in the fresh raspberries with a spatula.
• Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
• Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
• Cool the cheesecake at room temperature for another hour, then cover and refrigerate for at least 4 hours, preferably overnight.
• Before serving, garnish with fresh raspberries and dark chocolate shavings.