Prep
30-60 MINS
Cook
6 HRS 25 MIN
Calories
460
Ingredients
1/2 cup
butter, softened
3/4 cup
sugar, divided
1-1/2 tsp
vanilla, divided
1 cup
flour
4
eggs
2 cups
fresh raspberries
Instructions
Step 1
Heat oven to 325°F.
Step 2
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
Step 3
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Step 4
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.