No Bake Chocolate Raspberry Cheesecake

Ingredients

2 1/2 cups	600 ml	Oreo cookie crumbs (for the crust)
6 tablespoon	90 ml	unsalted butter, melted (for the crust)
4 (8 oz) packages		cream cheese, softened (for the filling)
1 cup	240 ml	powdered sugar (for the filling)
2 teaspoon	10 ml	vanilla extract (for the filling)
2 cup	480 ml	heavy cream (for the filling)
10 ounces	285 g	bittersweet chocolate, chopped (for the filling)
—		Pink food coloring, optional (for the filling)
1 cup	240 ml	fresh raspberries + 1/2 cup raspberries for puree (for the filling)
2 cups	480 ml	whipped cream (for topping)
1/2 cup	120 ml	heavy cream (for the chocolate topping)
1/2 cup	120 ml	bittersweet chocolate, finely chopped (for the chocolate topping)
1 cup	240 ml	raspberries, for garnishing (for the chocolate topping)

To make crust:

Finely crush the cookies in a food processor, add melted butter and blend until it is all moistened.
Press crumb mixture onto bottom of the prepared 9 inch springform pan by lightly greasing the edges of the pan with cooking spray.
Place in the freezer while you make the filling.

To make cheesecake filling:

Melt 10 ounces bittersweet chocolate and set aside to cool.
In medium bowl, mix cream cheese and powdered sugar until smooth.
In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form.
Add cream cheese mixture into beaten heavy cream mix on low speed just to combine.
Divide mixture into 2 equal portions in separate bowls.
To the first half of the cream cheese mixture add melted chocolate and mix on low speed to combine then pour filling over the crust.
Make a quick raspberry puree by blending 1/2 cup fresh raspberries in a blender or in a food processor, pour them through a fine mesh strainer to remove the seeds.
To the second half of the cream cheese mixture add raspberry puree, add a few drops of pink food coloring and mix on low speed to combine.
Sprinkle fresh raspberries on top of the chocolate mixture then second half of the mixture carefully spoon over the top.
Finally spread 2 cups whipped cream on top.
Place the cheesecake in the refrigerator for at least one hour or until completely firm before adding the chocolate topping.

To make chocolate topping:

In a medium saucepan stir together cream and chocolate on low heat until the chocolate is completely melted and mixture is smooth.
When cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides.
Pour the chocolate topping over the top of the cake and sprinkle fresh raspberries on top of the cheesecake.
Refrigerate until ready to serve.
To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife.

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