Food Chocolate Raspberry Cheesecake Take the layers in: Cookie-crumb crust. Dark chocolate cheesecake. Vanilla cheesecake speckled with raspberries and orange zest. A heap of fresh fruit. What a stunner! By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 12, 2020 Print Share Photo: Brie Passano Hands On Time: 30 mins Total Time: 6 hrs 15 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cups finely crushed chocolate wafer cookies or chocolate graham crackers ¼ cup powdered sugar ⅓ cup butter, melted 2 cups fresh raspberries, divided* ½ teaspoon orange zest ½ teaspoon granulated sugar 3 8 ounce packages cream cheese, softened 1 14 ounce can sweetened condensed milk 1 teaspoon vanilla ¼ teaspoon salt 4 eggs, lightly beaten 1 cup semisweet chocolate pieces (6 oz.), melted and cooled 1 teaspoon instant espresso coffee powder or regular instant coffee crystals Fresh orange slices and wedges and/or orange peel curls Directions Preheat oven to 350°. For crust, in a medium bowl, combine crushed cookies and powdered sugar; stir in melted butter. Press cookie mixture onto bottom and about 1 1/2 inches up sides of a 9-inch springform pan. In a small bowl, stir together 1 cup raspberries, the orange zest and granulated sugar. For filling, in a large mixing bowl, beat cream cheese with a mixer on medium until light and fluffy, about 30 seconds. Beat in condensed milk, vanilla and salt until combined. Stir in eggs. Divide filling in half. Stir melted chocolate and espresso powder into half of the batter. Pour chocolate filling into crust-lined pan. Stir raspberry mixture into remaining filling. Spoon raspberry filling over chocolate filling. Place springform pan in a shallow baking pan. Bake until center appears nearly set when pan is gently shaken, 50 to 60 minutes. Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. Serve with remaining raspberries, orange slices and/or orange peel curls. *SHOPPING TIP You can use 1 cup thawed frozen raspberries in the filling in Step 2. Print Nutrition Facts (per serving) 391 Calories 27g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 391 % Daily Value * Total Fat 27g 35% Saturated Fat 15g 75% Cholesterol 108mg 36% Sodium 307mg 13% Total Carbohydrate 34g 12% Total Sugars 27g Protein 7g Vitamin C 6mg 29% Calcium 132mg 10% Iron 1mg 7% Potassium 256mg 5%