Preparation

• Preheat oven to 350˚F. Grease a 9-inch springform pan and cover the sides with foil.
• Combine crushed graham crackers, sugar, butter, and cocoa powder in a bowl until mixed.
• Press the graham cracker mixture onto the bottom of the pan.
• Bake for 10 minutes. Remove and set aside to cool. Lower heat to 325˚F.
• Mix cream cheese on medium speed until smooth. Add sugar and mix until smooth.
• Add sour cream, vanilla extract, and salt. Mix until smooth.
• Add eggs one at a time on slow speed, mixing until just combined.
• Pour filling on top of cooled crust.
• Place the pan in a roasting pan filled with water halfway up the sides, on middle rack.
• Bake for 60 to 75 minutes. Edges should be set, center slightly jiggly.
• Turn off the oven, open the door an inch, and let cheesecake cool for 60 minutes.
• Chill cheesecake in the fridge overnight.
• Run a knife around the sides to remove the cheesecake from the pan.
• For Raspberry Sauce, combine sugar, water, lemon zest, and lemon juice in a pot. Bring to a boil and add raspberries.
• Combine corn starch and water, add to pot, and simmer for 5 minutes. Strain syrup and chill.
• Top with raspberry sauce, fresh raspberries, and dark chocolate shavings.