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“Whether you make one 9-inch round cheesecake or little individual heart-shaped cakes, this decadent double-layer chocolate and raspberry cheesecake drizzled with chocolate ganache is irresistibly delicious for any special occasion.”


Ingredients:


  • Crust:

  • 1 1/2 cups

    chocolate graham cracker crumbs

  • 1/2 cup

    ground almonds

  • 4 tablespoons

    white sugar

  • 3/4 cup

    butter, melted

  •  

  • Cheesecake:

  • 4 (8 ounce) packages

    cream cheese, softened

  • 3/4 cup

    white sugar

  • 4

    eggs

  • Raspberry puree (recipe below)

  • 2 cups

    Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

  • 1/2 cup

    heavy cream

  • Raspberry puree:

  • 1 (10 ounce) package

    frozen raspberries

  • 4 tablespoons

    white sugar

  •  

  • Chocolate Ganache (optional):

  • 8 ounces

    Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

  • 1/2 cup

    heavy cream

  •  

  • Additional Garnishes (optional):

  • Fresh raspberries

  • 8 ounces

    white chocolate, melted for drizzling

Directions:








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