Chocolate Raspberry Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Crushed Graham Cracker
• 1/2 cups Walnuts
• 1 stick Melted Butter
• 1 Tablespoon Sugar (optional)
• FOR THE FILLING:
• 3 ounces, weight Philly Cream Cheese, 8 Ounce Packages
• 1 cup Vanilla Bean Infused Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cocoa Powder
• 1 Tablespoon Vanilla
• 3 whole Eggs
• FOR THE BERRY TOPPING:
• 2 pints Raspberries
• 1/4 cups Sugar
• 1 Tablespoon Water

1. Preheat your oven to 325u0b0F. Mix graham crackers and walnuts until finely crushed in a food processor. Dump into a small bowl and mix in the melted butter until completely absorbed. Note: add a tablespoon of sugar for a sweeter crust. Place the mixture into a springform pan and gently pack down the crust. Bake 10 minutes.
2. Meanwhile use your mixer to beat cream cheese, sugar, flour, cocoa powder, and vanilla until well blended. Add 1 egg at a time while mixing on low. Once completely blended, pour mixture onto the crust. Bake for 55-60 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool before removing the rim.
3. While letting cool, prepare the berry topping. Add raspberries into a saucepan or skillet. Add sugar and water, bringing mixture to a boil over medium heat. Cook for 4-5 minutes. If you cook this for too long, your berries will disintegrate. When the berries look like syrup, you know they are done. Let them slightly cool before pouring over the cake.
4. THen let your cheesecake rest in the refrigerator for a minimum of 4 hours.

graham cracker, walnuts, butter, sugar, filling, cream cheese, vanilla bean infused sugar, flour, cocoa, vanilla, eggs, pints raspberries, ubc, water

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-cheesecake/ (may not work)