| 1 | Place chocolate in a double boiler and heat over hot water until it melts. |
| 2 | Stir to blend and let cool to room temperature. |
| 3 | With an electric mixer, blend cheese and sugar until smooth. |
| 4 | Mix in eggs, vanilla, and sour cream. |
| 5 | Stir in melted chocolate. |
| 6 | Note: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. |
| 7 | Pour into a greased 9-inch springform pan. |
| 8 | Bake in the middle of a preheated 325f oven for 25 minutes or until just barely set. |
| 9 | Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. |
| 10 | Chill. |
| 11 | Just before serving, dust cocoa through a sieve making a ring around the cheesecake. |
| 12 | Prepare raspberry sauce: reserve ?cup raspberries for garnish. |
| 13 | In a blender, puree the remaining berries and push through a sieve. |
| 14 | Stir in sugar to taste. |
| 15 | To serve, spoon raspberry sauce on to desert plates. |
| 16 | Remove pan sides of cheesecake and cut into wedges. |
| 17 | Place on raspberry sauce and garnish with berries. |
| 18 | Cheesecake: 31 fantastic recipes lou seibert pappas |
