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My husband has a fondness for sweets. I try not to encourage his craziness but seriously, this man has no restraint when it comes to sweets. And I love him for it! lol – He makes baking so much more fun for me! I love when I present him with a new goodies and I swear, his eyes light up like a little kids. It so makes baking worth it for me!

I totally enjoy when he says, “Nope. This is horrible children. You do NOT want ANY of this….” because that means that I totally rocked it (whatever “it” might be!) – this is why I love to bake for him.

I also have through the years really tried to pay attention to what he really loves to eat…if he must force himself to eat dessert.

He loves cheesecake, that one didn’t take me long to realize. Then I found out he loved apple pie. That is when I then found this recipe and knew that I had him totally hooked.

So when I was informed that birthday cakes now needed to be chocolate and filled with raspberry jam and covered in cream cheese icing I was beginning to see just how this man’s mind was working.

Chocolate. Raspberries. Cream Cheese.

Dark Chocolate Raspberry Cheesecake was a blessing when I found it in Sally’s Baking Addiction cookbook.

It has been officially pronounced that this is now off limits to anyone else in the house if I make this for Daddy….he says it is all my fault that he can’t seem to lose the rest of that weight…it’s called restraint honey, simply restraint.




20 Oreo Cookies (I used double stuffed)

5 tablespoons of butter, melted


16 ounces of cream cheese (2 packages) softened to room temperature

1 egg

1/2 cup granulated sugar

2 teaspoons of vanilla extract

1 1/2 cups of fresh raspberries

1/2 cup of milk chocolate chips



Preheat the oven to 350 degrees F. Line the bottom of your 8×8 or 9×9 square baking pan with aluminum foil, leave enough to overhang the edges. Set it aside.

Make the Crust: Crush the Oreos with a blender to food processor into a fine crumb. (Use the whole cookie…cookie and filling). Mix the crushed cookies and the melted butter in a bowl. Press this mixture into your lined pan and then bake it for 9-10 minutes. Allow enough time for it to cool before you add the filling.

Make the Filling: Using a mixer beat the cream cheese, egg, sugar and vanilla until smooth and creamy. Removing the paddle or whips gently fold in your raspberries and 1/3 of your chips. Spread this over your cooled crust. Top the mixture with your remaining chocolate chips.

Bake for 30-35 minutes, or until the cheesecake has set (not wobbly in the middle) and the edges are lightly brown. All to cool completely, then cool in the refrigerator for at least 3 hours. Lift the foil out of the pan and into squares. If you are lucky, the bars will last for about 5 days in an airtight container in the fridge.

This recipe has been slightly amended from the original found on page 51 in Sally’s Baking Addiction cookbook.

I hope you enjoy this recipe. I’d love to hear your take on this sweet goodie – leave me a comment!

In His Grace.

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