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Raspberry Cheesecake with Chocolate Crust
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1 (10-ounce) package frozen raspberries, partially thawed

1 tablespoon cornstarch


1 (9-ounce) package chocolate wafer cookies

1/3 cup Land O Lakes® Butter, melted


1 1/2 cups sugar

2 (8-ounce) packages cream cheese, softened

4 large Land O Lakes® Eggs

1 1/2 cups sour cream

3 tablespoons cornstarch

1 teaspoon vanilla


2 (1-ounce) squares semi-sweet baking chocolate

1/4 cup water

2 tablespoons Land O Lakes® Butter

How to make

  1. STEP 1

    Combine raspberries and 1 tablespoon cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-10 minutes or until mixture comes to a boil. Continue boiling 1 minute. Remove from heat. Cool 10 minutes.

  2. STEP 2

    Heat oven to 325°F.

  3. STEP 3

    Place cookies in food processor bowl fitted with metal blade. Cover; process until very finely chopped. Add melted butter; process until smooth. Press onto bottom of 9-inch springform pan; set aside.

  4. STEP 4

    Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add one egg at a time, beating well after each addition. Add sour cream and 3 tablespoons cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla.

  5. STEP 5

    Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake 60-70 minutes or until just set 2 inches from edge of pan. Turn off oven; leave cheesecake in oven 2 hours. Remove from oven; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Loosely cover; refrigerate 8 hours or overnight.

  6. STEP 6

    Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until chocolate and butter are melted and glaze is smooth.

  7. STEP 7

    Cut into individual servings; place onto serving plates. Drizzle about 1 tablespoon glaze over each serving. Store refrigerated.

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