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Raspberry Swirl Cheesecake

Ingredients

• Adapted from Martha Stewart’s version, just a little
• Crust
• 2 cups (about 250 grams) finely ground chocolate cookie crumbs (from about 1 9-ounce sleeve chocolate wafers; see more suggestions below)
• 6 tablespoons (85 grams) unsalted butter, melted
• 3 tablespoons (40 grams) granulated sugar
• 1/8 teaspoon table salt
• Raspberry Swirl
• 6 ounces (170 grams) fresh or frozen raspberries (which have been thawed or they will not puree easily)
• 2 tablespoons (25 grams) granulated sugar
• Cheesecake
• 32 ounces (905 grams) cream cheese, very soft at room temperature
• 1 1/2 cups (300 grams) granulated sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• Chocolate sauce for serving (optional)
• 1/2 cup (120 ml) heavy or whipping cream
• 4 ounces (115 grams) semisweet or bittersweet chocolate

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