Last week we finally had a get-together with some friends that we see far too infrequently. It's not like they live a few states away, but rather a few miles! We agreed that once you have kids, it's a little difficult to force yourself out of your nighttime routine. Luckily for us, we did, as we were able to enjoy some delicious cheesecake and cute moments with the kiddos.

I now have an extensive collection of magazines due to all the great free to $5 per year subscriptions that I find (like here). I scoured my large pile of food magazines and came across a recipe which I thought looked particularly delicious.


Chocolate Raspberry Cheesecake

adapted from Taste of Home


Ingredients

  • 1-1/2 cups oreo crumbs
  • 2 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 9 ounces semisweet chocolate, melted
  • 1/2 cup raspberry jam
  • 1/4 cup fresh raspberries, pureed
Directions:
  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
  • In a microwave, melt chocolate; stir in jam and puree until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter and gently smooth across the top. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Enjoy with a scoop of whipped cream, fresh berries, and cute babies.