How to make
Cake tin with a diameter of 9.5″ (24 cm).
The tea biscuits are crushed into flour and placed in a bowl. The butter is melted and poured over them while it's hot. Stir with a spoon, until they absorb the butter. The mixture is poured into a cake tin and pressed with a spoon. Bake for 10 minutes in a heated oven at 360°F (180°C).
Heat the cream to a boiling point and add the finely crushed chocolate. Stir, until the chocolate is completely dissolved.
The sugar is added to the cream cheese and beaten with a mixer. Add the eggs and beat the mixture after each egg. Finally, the melted chocolate is poured in a stream. It is beaten again and the mixture is poured over the baked and cooled base.
3.5 oz (100 g) of the raspberries are scattered over the mixture, pressing lightly, until they sink in. Bake for 10 minutes in a preheated oven to 360°F (180°C) and another 80-90 minutes at 320°F (160°C).
Without removing it from the cake tin, wait for it to cool and put the chocolate cheesecake in the refrigerator overnight. The next day it is removed from the cake tin.
Heat the cream and add the broken chocolate to it. Stir, until the chocolate melts.
Finally, add the butter, mix again and pour it over the chocolate cheesecake.
The Raspberry Chocolate Cheesecake is left for a few more hours and it is then decorated.
