Chocolate Raspberry Cheesecake

I know. Yesterday I posted a chocolate cake martini….well? This is the perfect companion.

• 1 chocolate cracker crust (store bought is great)
• 6 oz. cream cheese
• 1 can condensed milk
• 1 large egg
• 3 tbsp. lime juice
• 1 tsp. pure vanilla
• 1 cup fresh raspberries
• 2 squares semi-sweet chocolate
• 1/4 + cup whipping cream
• 1 oz. Chocolate Raspberry port

Preheat oven to 350 degrees.

With your mixer, beat the cream cheese until fluffy and gradually add in the condensed milk, beating until smooth. Add the egg, lime juice and vanilla. Again, mixing well.

Arrange the raspberries on bottom of the crust. Add more if needed to cover. Slowly pour the cheese mixture over the fruit.

Bake 33-35 minutes until center is almost set. Turn off the heat and leave  in the oven to cool down.

In a small saucepan, melt the chocolate and whipping together. Pour in the port and continue stirring until it thickens. Remove from the heat.

Top the cheesecake with the chocolate glaze and cool for 24 hours. Garnish with fresh berries and whipped cream if you wish.

Serve with the chocolate cake martini…Whew! What a dessert.

** Don’t forget to place a pan with water in the bottom of the oven, while baking the cheesecake. It prevents cracking.