A rich and creamy dark chocolate cheesecake swirled with sweet raspberry sauce, perfect for an indulgent dessert.

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream, melted dark chocolate, eggs, and vanilla extract. Mix until fully combined and smooth.
Pour the cheesecake filling over the cooled crust and smooth the top.
Drop spoonfuls of raspberry jam or sauce onto the filling and use a knife or skewer to swirl it gently into the batter.
Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with fresh raspberries and whipped cream if desired.

For best results, bring cream cheese and eggs to room temperature before mixing.
You can use seedless raspberry jam for a smoother swirl.
Wrap the springform pan in foil and place in a water bath during baking to prevent cracking.