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Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
Creating the Crust:
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.
Firmly press the mixture into the bottom of your springform pan to form a solid base.
Bake for 10 minutes, then allow to cool as you prepare the filling.
Making the Cheesecake Filling:
Beat the cream cheese in a large bowl with an electric mixer until smooth.
Gradually mix in the sugar.
Add eggs one at a time, mixing gently after each addition.
Blend in vanilla extract and sour cream until smooth.
Carefully fold in raspberries and chocolate chips without crushing the berries.
Baking the Cheesecake:
Pour the filling over the crust in your pan.
Bake for about 55-65 minutes, or until the center is just set but slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool inside for an hour.
Remove, cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
Preparing the Chocolate Ganache:
continued on the next page
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