Chocolate Chocolate Chip Cheesecake

Instructions

1. Heat butter in a saucepan until melted. (Alternately, you can melt it in a bowl in the microwave). Remove from heat and stir in the cookie crumbs and sugar. Pat the crumb mixture over the bottom of a 9-inch springform pan that has been sprayed with nonstick spray. Place the crust-lined pan in the freezer.
2. Preheat the oven to 275°F.
3. In a large bowl, use an electric mixer to beat the cream cheese and sugar until creamy. Add the eggs 2 at a time, beating well after each addition. Stir in the sour cream and vanilla. Fold in the chocolate chips and the melted chocolate.
4. Spread the cheesecake batter over the frozen crust. Sprinkle a few extra chocolate chips on top. Tap the pan on the countertop to break apart any large air bubbles. Wrap the bottom and side of the pan with a double layer of heavy-duty foil.
5. Place the springform pan in a larger baking pan and fill the baking pan with enough water to measure 2 inches (this is a water bath). Bake for 1½ to 2 hours or just until the center is almost set. Remove the foil and place the pan on a wire rack. Let cool for 45 minutes.
6. Chill, covered, on the rack for 5 hours or longer. After chilling, remove the ring around the cheesecake and garnish it with raspberries and chocolate curls.