Chocolate Cheesecake with Raspberry Sauce

This is a recipe I got from a book I read called Justifiable Means by Shannon Guymon. It has been tested by a few people and most of them enjoyed it a lot! hope you do too!

I made a graham cracker crust, but it came out too hard, so I would suggest following the recipe. Also, this was a VERY LARGE and THICK cheesecake. It could easily make 2 normal thinner cheesecakes! It is very rich and delicious to me!

CRUST
Make a basic sugar cookie recipe with butter. Roll out thin onto cookie sheet. Cook for 10-12 min. Let cool, then crumble. For every 1 cup of crumbs, use 1 cup of melted butter. Pat into a springform pan.

CHEESECAKE
4 boxes (8oz) cream cheese
2 TBS Butter
1 1/2 cups sugar
1 tsp pure vanilla
juice from 1 lemon
3 eggs
8 oz sour cream
6 oz semisweet chocolate

Beat cream cheese until smooth Add sour cream, sugar, vanilla, lemon juice and eggs. Melt bubtter over low heat. Stir in chocolate until melted. Blend into batter. Pour into crust lined pan. Bake at 350 degrees for 75 minutes. Cool completely.

RASPBERRY SAUCE
1/3 cup sugar
2 TBS Cornstarch
3/4 cup water
1 tsp lemon juice
1 tsp red food coloring (optional)
2 cups fresh or frozen whole raspberries, thawed and drained

In medium sauce pan, combine sugar and cornstarch; mix well. Gradually stir in water, lemon juice and food color. Cook over medium heat 10 minutes, stirring occasionally. Stir in 1 cup of the raspberries. Continue cooking until thickened and clear, stirring constantly. Pour into bowl and cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Fold in remaining raspberries. Spoon evenly over cooled cheesecake. Refrigerate 1-2 hours or until set.