Crust:
1 cup graham
crackers, crushed
2 tablespoons
sugar
1 tablespoon cocoa
2 tablespoons
unsalted butter, melted
Swirl:
6 ounces fresh
raspberries
2 tablespoons
sugar
Filling:
6 ounces
semi-sweet chocolate
2 teaspoons
instant coffee, dissolved in 2 tablespoons water
3 packages (8oz
ea) cream cheese, softened
1 cup sugar
pinch salt
1 teaspoon vanilla
3 eggs, room
temperature
Preheat oven to
350F. In a small mixing bowl, combine
graham cracker crumbs, 2 T. sugar, and cocoa. Stir in melted butter. Press
crumb mixture firmly into the bottom and ½ inch up the sides of a 9inch
Springform pan. Bake 10 minutes or until set. Cool on wire rack. Reduce oven
temperature to 325F.
In a double
boiler, melt chocolate chips. Let cool. Stir in coffee. (Do not do this while
the chocolate is hot or it will seize). Set aside.
In a food prosser,
puree raspberries. Run through a sieve to remove seeds. Add 2T. sugar. Set
aside.
In a large bowl or
standing mixer, beat cream cheese till light and fluffy, about 3 minutes. With
the mixer on medium speed, slowly add 1 c. sugar in a small stream until
incorporated. Add vanilla and salt. With the mixer on low, add eggs one at a
time. Incorporate each egg before adding
the next, but avoid overmixing. Fold in chocolate. Pour over cooled crust.
Spoon raspberry
puree in dots over filling. Swirl with a wooden skewer or knife. Bake for 60-65
minutes or until set with a slightly wobbly center. Cool.
