Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup sugar
• For the filling:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries (plus more for topping)
• For the topping:
  • 1/2 cup chocolate chips, melted
  • Additional raspberries for garnish
  • Optional: whipped cream for serving

Instructions:

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C).
   • Combine graham cracker crumbs, melted butter, and sugar in a bowl.
   • Press the mixture into the bottom of a 9-inch springform pan. Set aside.
2. Make the filling:
   • In a large mixing bowl, beat the cream cheese until smooth.
   • Add sugar and vanilla, and beat until creamy and well combined.
   • Add eggs one at a time, beating just until blended after each addition.
   • Mix in sour cream and lemon juice.
   • Gently fold in raspberries without crushing them.
   • Pour the filling over the crust in the springform pan.
3. Bake the cheesecake:
   • Bake for 55-60 minutes or until the center is set and the edges are lightly browned.
   • Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
   • Remove from the oven and cool completely on a wire rack.
4. Chill:
   • Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight.
5. Prepare the topping:
   • Just before serving, drizzle melted chocolate over the top of the cheesecake.
   • Garnish with fresh raspberries and, if desired, whipped cream.
6. Serve:
   • Slice and serve the cheesecake chilled.

This raspberry cheesecake combines the rich creaminess of the cheese filling with the tartness of fresh raspberries, topped with a decadent chocolate drizzle, making it a perfect dessert for any special occasion.