Step-by-Step Instructions

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
• In a medium bowl, combine crushed graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes and let cool.
• In a large mixing bowl, beat the softened cream cheese on medium speed for 3-5 minutes until smooth and creamy.
• Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Beat for another 2 minutes until well combined.
• Gradually mix in the melted dark chocolate chips until fully incorporated.
• Add the eggs one at a time, mixing on low speed after each addition. Add salt and mix briefly.
• Gently fold in fresh raspberries into the cheesecake batter.
• Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top.
• Bake in the preheated oven for 55-65 minutes, until the edges are set and the center has a slight jiggle.
• Turn off the oven and crack the door open; allow the cheesecake to cool in the oven for about 1 hour.
• Let the cheesecake cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight.
• Garnish the cheesecake with extra raspberries and chocolate shavings before serving.