Preheat the oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the mixture evenly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let cool while preparing the filling.

2. Make the Chocolate Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and sour cream until fully combined.

Fold in melted chocolate until the mixture is smooth and creamy.

Pour the filling over the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake

Bake at 325°F (160°C) for 45–55 minutes, or until the center is almost set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

4. Prepare the Raspberry Topping

In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.

Cook for 5–7 minutes until the raspberries release their juice.

Optional: Add cornstarch mixture to thicken and cook for another 1–2 minutes.

Let cool slightly before pouring over the chilled cheesecake.

5. Serve

Slice the cheesecake and serve chilled, optionally garnished with extra chocolate shavings or fresh raspberries.

Serving and Storage Tips