• Ready to get started? Here’s how to make this dreamy cheesecake, step by step.

Step 1: Make the Chocolate Cookie Crust

• Crush the Cookies: Use a food processor to pulverize the cookies into fine crumbs. Transfer them to a bowl.
• Add Melted Butter and Coffee: Mix in the melted butter and finely ground coffee until the mixture resembles wet sand.
• Form the Crust: Press the mixture into the bottom of a springform pan, ensuring even coverage.
• Chill: Place the crust in the refrigerator while you prepare the cheesecake layer.

Step 2: Prepare Raspberry Coulis

• Combine Ingredients: In a saucepan, combine frozen raspberries, granulated sugar, water, and lemon juice.
• Cook and Reduce: Simmer over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture thickens.
• Strain: Pour the mixture through a fine-mesh sieve to remove seeds. Set aside to cool.

Step 3: Make the Raspberry Cheesecake Filling

• Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add Sugar and Cornstarch: Gradually add granulated sugar and cornstarch, mixing until fully incorporated.
• Blend with Sour Cream and Vanilla: Add sour cream and vanilla extract, blending until smooth.
• Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
• Fold in Coulis and Lemon Zest: Gently fold the cooled raspberry coulis, lemon zest, and honey into the mixture.
• Pour: Pour the filling over the chilled crust and smooth the top.

Step 4: Bake the Cheesecake

• Preheat Oven: Set your oven to 325°F (160°C).
• Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil and place it into a larger baking dish. Fill the baking dish with hot water halfway up the side of the springform pan.
• Bake: Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
• Cool: Turn off the oven and let the cheesecake cool inside for an hour with the oven door slightly open to prevent cracking.
• Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 5: Prepare the Chocolate Ganache

• Heat Cream: In a small saucepan, heat the heavy whipping cream until it begins to simmer.
• Add Chocolate: Pour the hot cream over finely chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.
• Add Corn Syrup: Stir in the corn syrup for smoothness and shine.
• Pour: Let the ganache cool slightly, then pour it over the chilled cheesecake, allowing it to drip down the sides.
• Set: Place the cheesecake back in the refrigerator to set the ganache.