Chocolate-Raspberry Cheesecake

• 4.25 oz chocolate cookies
• 6 tbsp butter, melted
• 1 lb cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 tsp vanilla extract
• 3 None eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 7 oz dark chocolate, melted + 2 oz extra, to decorate
• 8 oz frozen raspberries, partially thawed + extra, to serve

1. Preheat oven to 350u0b0F. Grease and line an 8 inch springform pan with parchment paper.
2. In a food processor, process cookies to make fine crumbs. Add butter and pulse until combined. Press into base of prepared pan. Bake for 12 mins. Set aside.
3. Meanwhile, beat cream cheese, sugar, cornstarch and vanilla until light and creamy. Add eggs, 1 at a time, beating well between additions. Add sour cream and melted chocolate. Fold in raspberries. Transfer to prepared pan, smooth surface and bake for 1 hour. Turn off oven and let cake cool in oven with door ajar for 2 hours.
4. To serve, remove cake from pan. Grate extra chocolate over cake. Serve with extra raspberries.

chocolate cookies, butter, cream cheese, sugar, cornstarch, vanilla, eggs, sour cream, chocolate, frozen raspberries

Taken from recipes-plus.com/api/v2.0/recipes/25843 (may not work)