Ingredients
2 cups chocolate graham cracker crumbs (about 16 graham crackers)4 teaspoons grated orange zest1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream1 vanilla bean or 1 tablespoon vanilla extract3 large eggs, lightly beatenTOPPING:1 cup semisweet chocolate chips2/3 cup heavy whipping cream2 cups fresh raspberries
Preparation
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen rim from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes.
Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.
