* 1/2 cup powdered sugar * 2-3 teaspoons milk or cream
**Instructions**
1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick cooking spray. 2. In a large bowl, mix together flour, cocoa powder, baking powder, salt, brown sugar, and granulated sugar. 3. Add butter to the dry ingredients and mix until crumbly. Add eggs and vanilla, mixing to combine. 4. Press about 2/3 of the crumb mixture into the bottom and sides of the prepared pan. Chill the pan and remaining crumbs in the fridge. 5. For the filling, beat together the cream cheese, sugar, corn starch, eggs, and vanilla until smooth. Pour half the cheesecake mixture into the crust, sprinkle with 2/3 cup raspberries, then top with the remaining cheesecake mixture and remaining raspberries. 6. Sprinkle the reserved crumb mixture over the top and bake for 50-60 minutes, or until golden brown and set in the center. 7. For the glaze, mix together powdered sugar and milk or cream until smooth and drizzle over the cooled cake.
2 Comments
That looks amazing! Recipe?!?!
**Ingredients**
**For Crust and Crumb Topping:**
* 3 cups all-purpose flour
* 1/3 cup cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/3 cup light brown sugar
* 1/2 cup granulated sugar
* 3/4 cup unsalted butter, cold and cut into small cubes
* 2 eggs
* 2 teaspoons vanilla extract
**For Cheesecake Filling:**
* 16 oz. cream cheese, softened
* 1/2 cup granulated sugar
* 2 tablespoons corn starch
* 2 eggs, slightly beaten
* 1 teaspoon vanilla extract
* 1 2/3 cups raspberries
**For Glaze:**
* 1/2 cup powdered sugar
* 2-3 teaspoons milk or cream
**Instructions**
1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick cooking spray.
2. In a large bowl, mix together flour, cocoa powder, baking powder, salt, brown sugar, and granulated sugar.
3. Add butter to the dry ingredients and mix until crumbly. Add eggs and vanilla, mixing to combine.
4. Press about 2/3 of the crumb mixture into the bottom and sides of the prepared pan. Chill the pan and remaining crumbs in the fridge.
5. For the filling, beat together the cream cheese, sugar, corn starch, eggs, and vanilla until smooth. Pour half the cheesecake mixture into the crust, sprinkle with 2/3 cup raspberries, then top with the remaining cheesecake mixture and remaining raspberries.
6. Sprinkle the reserved crumb mixture over the top and bake for 50-60 minutes, or until golden brown and set in the center.
7. For the glaze, mix together powdered sugar and milk or cream until smooth and drizzle over the cooled cake.