Ingredients
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5 tbsp butter
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5 oz spice cookies
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2 (3.5 oz) bars 70% dark chocolate
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16 oz light cream cheese
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16 oz part-skim ricotta
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4 eggs
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3/4 cup light brown sugar
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1/2 pint container fresh raspberries
Steps
1
Preheat the oven to 325 ° F.
2
Line the bottom of a 9-inch springform pan with parchment paper.
3
Melt the butter. Grind the cookies in a food processor and mix in the melted butter. Press mixture on the bottom of the lined springform pan.
4
Chop the chocolate and place in a heatproof bowl that fits over a saucepan with 2 inches boiling water.
5
Stir chocolate until just melted. Remove from heat and continue stirring until smooth.
6
Add the cream cheese, ricotta, eggs and sugar to the food processor and blend until smooth. Add the melted chocolate and pulse until well mixed.
7
Pour the cheesecake mixture into the pan. Sprinkle most of the berries over. Bake 1 hour.
8
Turn the oven off, but leave the cheesecake in the oven to cool for 3 hours. Garnish with the reserved fresh raspberries and serve.
