Instructions
Prepare the Crust:
Preheat Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Cook Sausage: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the Mixture: Press the mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon or a flat-bottomed cup to press it down firmly.
Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:
Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Mix in Remaining Ingredients: Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and no lumps remain.
Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
Add Chocolate: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the melted chocolate over the batter, then swirl it gently with a knife or skewer.
Top with Remaining Batter: Pour the remaining cheesecake batter over the chocolate and smooth the top with a spatula.
Continued on next page 
(page 3)
