Why You’ll Love This Recipe:

• Flavor Harmony: The bittersweet chocolate crust complements the sweet and tart raspberry swirls, creating a balanced and indulgent dessert.
• Textural Delight: Enjoy the contrast between the smooth, creamy cheesecake filling and the crunchy Oreo crust.
• Visual Appeal: The vibrant raspberry swirls not only add flavor but also make for an eye-catching presentation.

Ingredients you will need for this Raspberry Swirl Cheesecake:

How to make this Raspberry Swirl Cheesecake:

1. Prepare the Raspberry Purée:
   • In a medium saucepan, combine raspberries, sugar, lemon juice, lemon zest, and cornstarch.
   • Cook over medium heat until the raspberries break down and the mixture thickens, approximately 20 minutes.
   • Purée the mixture using a hand blender until smooth, then strain through a fine mesh strainer to remove seeds. Set aside to cool.
2. Make the Chocolate Crust:
   • Preheat the oven to 325°F (163°C).
   • Cover the bottom and sides of a 9-inch springform pan with aluminum foil.
   • Pulse Oreo cookies in a food processor until fine crumbs form.
   • Add melted butter and salt, pulsing until combined and no dry crumbs remain.
   • Press the mixture evenly into the prepared pan and bake for 15 minutes. Let cool completely on a wire rack.
3. Prepare the Cheesecake Filling:
   • Using a stand mixer with the whisk attachment, beat the cream cheese until smooth and lump-free, scraping down the sides as needed.
   • Add sugar, sour cream, lemon zest, salt, and vanilla extract, beating on medium speed until smooth.
   • Incorporate eggs one at a time, mixing until each is fully integrated and scraping the bowl after each addition.
4. Assemble the Cheesecake:
   • Pour half of the cream cheese mixture over the cooled crust.
   • Spoon half of the raspberry purée over the filling.
   • Pour the remaining cream cheese mixture on top, ensuring it completely covers the raspberry layer.
   • Tap the pan lightly on the counter to release any air bubbles.
   • Dollop the remaining raspberry purée on top and gently swirl it into the batter using a knife.
5. Bake the Cheesecake:
   • Place a pan of boiling water on the lowest oven rack to create steam.
   • Position the cheesecake on the rack above the water bath.
   • Bake until the edges are set and the center has a slight wobble, about 1 hour and 45 minutes.
   • After 1 hour, loosely cover the cheesecake with foil for the remaining baking time.
   • Remove from the oven and let cool completely on a wire rack.
   • Cover with plastic wrap and refrigerate overnight.
6. Add Toppings Before Serving:
   • Whip heavy cream with powdered sugar until stiff peaks form.
   • Spread the whipped cream over the chilled cheesecake.
   • Arrange fresh raspberries on top for garnish.

Storage and Tips:

• Storage: Keep the cheesecake covered and refrigerated. It can be stored for up to 5 days.
• Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
• Preventing Cracks: Ensure all ingredients are at room temperature before mixing to achieve a smooth batter and prevent cracks during baking.
• Water Bath Alternative: If placing a water bath in the oven is not feasible, place a pan of hot water on the rack below the cheesecake to create steam, which helps prevent cracks.

Enjoy crafting and savoring this exquisite Raspberry Swirl Cheesecake with a decadent chocolate crust!