Chocolate Chip Cheesecake with Raspberry Sauce

This is one of the desserts I took to our family Easter dinner. I found it at Fruittart. It's from a post in 2007, but I just recently found it. Although she doesn't have any recent posts, there is a long alphabetical recipe index that is great.

I thought this cheesecake was pretty and tasted delicious. Unfortunately, the cheesecake had been sitting out for a while when I cut it and took the photos so it wasn't staying together well. Still tasted good though! I tripled the raspberry sauce because it didn't seem like enough, but it ended up being a bit too much. I think I will double it next time. It was a nice Easter dessert, but one that is easy enough to have any time.

Chocolate Chip Cheesecake with Raspberry Sauce

Crust:
1 sleeve graham crackers, crushed (about 1 3/4 c.)
2 T. cocoa
1/4 c. sugar
5 T. melted butter

Preheat oven to 350º. Mix together dry ingredients. Stir in melted butter. Press mixture into the bottom and up the side just past the seam of a 9-inch springform pan. Bake for 10-12 minutes. Cool.

Cheesecake:
4 (8-oz) pkg of cream cheese
1 c. sugar
4 eggs
1 c. mini chocolate chips
1 c. sour cream, room temperature

Lower oven temperature to 325º. Whip the cream cheese until very smooth. Add sugar and eggs and beat, scraping the sides of the bowl. Fold in chocolate chips. Bake for 40-50 min with a pan of water in the oven to prevent cracking. Remove from oven and spread sour cream over the top. Cool for 10 minutes then run a knife around the edge to loosen from pan. Cool completely and remove sides of pan.

Raspberry Sauce:
1/2 c. frozen raspberries
1 tsp. lemon or lime juice
3 T. sugar
1 T. water
1 tsp. cornstarch

Boil raspberries, lemon juice and sugar until raspberries are juicy and disintegrating. Press through strainer. Return juice to pan and bring to a boil again. Mix water and cornstarch and stir into juice; stir until thickened. Spread over top of cooled cheesecake.