Young's Chocolate Stout Triple Chocolate Raspberry Cheesecake
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Crust
14 oreo cookies ground into crumbs
2 tbsp white sugar
1 tsp cocoa powder
1/2 cup melted butter
Filling
32oz (4 pkgs Philadelphia) cream cheese at room temperature
1/2 cup white sugar
1 tbsp vanilla
2 tsp raspberry extract
.5lb semi-sweet chocolate melted in a double boiler
.5lb bittersweet chocolate melted in a double boiler (mixed with the semisweet)
.5lb bitersweet chocolate melted in double boiler but separate from previous
12oz Young's Double Chocolate Stout
4 large eggs at room temperature
Topping
1/2 Cup Butter
.5lb bittersweet chocolate
2 tsp raspberry extract
Preheat oven to 325°F. Grease the sides of nine inch spring form pan and cover bottom with wax paper. Mix crumbs, 2 tbsp sugar, and melted butter in a bowl until evenly blended; press firmly onto the bottom of the pan with a fork.
Beat cream cheese with an electric mixer until smooth, then add remaining ingredients (except eggs) at medium speed until well blended. On low speed, add eggs one at a time, mixing each until just blended. Mix the mixture of chocolate (bittersweet and semi-sweet) into the batter and mix very well. Then, spoon in the bittersweet mixture and mix semi-well; until there are streaks of the bittersweet chocolate but it is not mixed in with the rest of the mixture. Add in the Raspberry flavoring. Pour batter over crust.
Bake 55-60 minutes or until center is almost set. Loosen cake from side of pan by running a paring knife around the inside edge. Cool on a wire rack to room temperature before removing side of pan.
Then, melt all ingredients for the topping together in double-boiler. Pour over cake. Refrigerate for at least four hours or overnight. Store any leftover cheesecake in the refrigerator.
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