Irresistible Chocolate Raspberry Cheesecake 🍫🍰💖

1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

2. **Prepare the Crust:**
– In a medium bowl, combine the chocolate cookie crumbs and melted butter.
– Press the mixture firmly into the bottom of the prepared pan.

3. **Make the Raspberry Sauce:**
– In a small saucepan, combine the raspberries and ¼ cup sugar.
– Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens.
– Set aside to cool.

4. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth.
– Add the eggs one at a time, beating well after each addition.
– Add the melted chocolate and vanilla extract, and beat until well combined.

5. **Assemble the Cheesecake:**
– Spoon the raspberry sauce over the crust.
– Pour the chocolate cheesecake batter over the raspberry sauce.

6. **Bake the Cheesecake:**
– Bake in the preheated oven for 55-60 minutes, or until the center is almost set.
– Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.

7. **Prepare the Chocolate Glaze:**
– Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
– Remove from heat and add the chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth.

8. **Finish and Garnish:**
– Pour the chocolate glaze over the chilled cheesecake, allowing it to drip down the sides.
– Garnish with fresh raspberries and chocolate shavings before serving.

**Nutrition Information:**

– Calories: 480 kcal per serving
– Servings: 10

Enjoy your decadent Irresistible Chocolate Raspberry Cheesecake!