Chocolate Raspberry Cheesecake Pie

One of my dreams in life is to have raspberry bushes.  Raspberries are a little pricey to buy at the grocery store, but they are so delicious.  I would love to have an ample supply growing just steps from my kitchen.  While I would hopefully enjoy most of them plain or in salads or other healthy applications, a raspberry dessert is sure something to look forward to on occasion.

There's a lot to love about this cheesecake pie--chocolate cookie crumb crust, cheesecake filling, the chocolate/raspberry flavor combination, and if you're feeling like making something pretty you can pipe on some whipped cream and decorate the top with raspberries.  While this dessert is pretty and fancier than, say, chocolate chip cookies or brownies, there's nothing particularly difficult about making it.

While frozen raspberries would not work very well for the garnish, either fresh or frozen work fine in the cheesecake layer.  (I think the fresh hold their shape a little better, however.)  I wanted a more substantial chocolate layer on top, so I tripled what the original recipe called for.  I think doubling it and just using 4 oz. of chocolate and 1/2 cup whipping cream would have been enough of a chocolate layer though.

Chocolate Raspberry Cheesecake Pie
Ingredients:
For the crust:
1 3/4 cups crushed chocolate cookies (I used about 24 Oreos with the cream scraped out)
1 tablespoon sugar
5 tablespoons butter, melted

For the cheesecake layer:
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup raspberries, fresh or frozen

For the chocolate ganache:
6 oz. semisweet chocolate squares, chopped or 1 cup chocolate chips
3/4 cup whipping cream
(For a slightly thinner chocolate layer use 4 oz. chocolate, 1/2 cup whipping cream)

For garnish:
Sweetened whipped cream, if desired
Fresh raspberries, if desired

Directions:
1. Preheat oven to 350 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Mix in the melted butter until combined.  Press into the sides and bottom of a 9-inch pie plate.  Bake for 5 minutes.  Remove from oven and set aside to cool.

2.  Beat cream cheese until fluffy.  Add sweetened condensed milk and beat until smooth.  Add egg, lemon juice, and vanilla; mix well.  Arrange 1 cup raspberries evenly on the bottom of the cookie crumb crust.  Slowly pour cream cheese mixture over the raspberries.  Bake for 30-35 minutes or until the center is almost set.  Cool completely.

3. To make the chocolate ganache, heat the cream until just simmering (either in the microwave or on the stove) and add the chocolate.  Stir until the chocolate is melted and the mixture is very smooth.  Remove from heat and allow to slightly cool.  Pour on top of the cheesecake and place in the refrigerator to let the ganache cool completely and set.  If desired, garnish the whole pie or individual slices with sweetened whipped cream and fresh raspberries.

Source: cheesecake and ganache recipes slightly adapted from my friend, Wendy; chocolate cookie crumb crust from www.melskitchencafe.com