Ingredients
Equipment
Method
- Start by preheating your oven to 350°F. In the bowl of a food processor, pulse 10 graham crackers with 1 Tbsp sugar and 2 Tbsp cocoa until you have fine crumbs. Melt butter and pour it into the mixture. Pulse a few more times until the crumbs are evenly moistened. This will form the base of your cheesecake.
- Press the cookie mixture evenly over the bottom of a 9-inch springform mold, ensuring you go up about 1 inch on the sides. Bake in the preheated oven for about 8 minutes, then remove it from the oven and allow it to cool to room temperature.
- While the crust cools, beat together 5 softened sticks of cream cheese with 1 ½ cups sugar on medium/high speed for about 5 minutes, scraping down the bowl halfway through. The mixture should be smooth and creamy.
- Next, turn the mixer down to medium speed and add the eggs, one by one, letting each fully incorporate before adding the next. Remember to scrape down the bowl well and continue mixing for another minute until everything is well blended.
- Reduce the mixer speed to low and add ¼ cup sour cream and ½ Tbsp vanilla. Mix until well incorporated. Pour this creamy cheesecake mixture over your cooled cookie crust.
- Now, adjust your oven rack to one level lower so it sits in the bottom third of the oven. Bake at 450°F for about 15 minutes, then without opening the oven door, reduce the temperature to 225°F and continue baking for another hour and 5 to 10 minutes. The center should barely wiggle when you gently jolt the pan.
- Once it’s done, cool the cheesecake to room temperature. Then, refrigerate it until fully chilled, which should take at least 4 hours or overnight for the best flavor.
- To prepare the topping, warm up ¾ cup of apricot preserves in a small saucepan just until it loosens up—don’t let it get hot. Allow it to cool slightly, then spread it over the top of the chilled cheesecake, leaving about a 1-inch border.
- Arrange fresh raspberries over the surface of the apricot preserves, creating a beautiful and colorful presentation.
- Finally, beat ½ cup cream together with 1 Tbsp sugar on high speed until stiff. Pipe the whipped cream around the top border of the cheesecake. For an extra touch, sprinkle some shaved chocolate over the frosting for a lovely finish.
Notes
To prevent leaks from the springform pan while baking, wrap a piece of foil under the outside of the pan. For best results, avoid opening the oven door during baking.