Dark Chocolate Cheesecake

Preheat oven at 350 F. Grease an 8-inch spring form pan.

Make the crust by mixing the crust ingredients together in a food processor or in a bowl with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Remove pan from oven and set aside to cool. Turn down oven temperature to 300 F.

To prepare the filling, beat the cream cheese, sour cream and sugar in a standing mixer fitted with a paddle attachment on medium speed until smooth. Then add egg yolks and melted chocolate and mix for 2 minutes or until well blended.

In a clean bowl, whip the egg whites until stiff. Gently fold them into the cream cheese mixture.

Pour the filling over the cooled crust. Tap the pan on the counter a few times to release all the air in the batter. Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Then turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least an hour.

Then put it into the refrigerator to chill for at least 4 hours, or preferably overnight.

Garnish with raspberries and chocolate curls. Sprinkle powdered sugar on top before serving.