Raspberry Brownie Cheesecake
I use Nabisco Famous Chocolate wafers for the crust.
I buy brownie bites already made from the grocery store because the texture of the brownies is thick and they stay together when folded into the batter.
1 3/4 cups chocolate cookie crumbs
3/4 cup walnuts, finely chopped
7 T. Butter, melted
3 - 8 oz packages cream cheese, softened
1 cup granulated sugar
Pinch of salt
1 cup sour cream or creme fraiche
1 teaspoon vanilla extract
1 small handful of fresh raspberries
1 cup brownies, you’re favorite brand prepared, cut into small pieces
1/2 cup seedless raspberry preserves, melted
Preheat oven to 250 degrees.
Blend cookies and walnuts in a blender or food processor until you have crumbs. Mix crumbs together with melted butter and press mixture evenly into a 9 inch springform pan. Chill while you make the batter.
Beat cream cheese, sugar and salt at medium speed until smooth. Add eggs, one at a time beating well after each addition. Add sour cream and vanilla and blend until smooth batter.
Gently fold brownies into batter. Gently fold raspberries into batter. Spoon batter into prepared crust and place on a baking sheet.
Bake in 250 degree oven for 1 hour and 20 minutes. DON’T OPEN OVEN DOOR. Leave the cake in the oven for another 1 hour and 20 minutes. Remove cake from oven and chill for at least 2 hours or overnight.
Melt raspberry preserves and spread over the top of the cake. Chill for 30 minutes before serving to give the preserves time to set.
Baking the cheesecake at a lower temperature and allowing it to finish baking in the oven will prevent the cake from cracking.
Decorate with brownies crumbs and fresh raspberries.