1️⃣ Prepare the Chocolate Crust:

• Preheat oven to 325°F (160°C).
• In a bowl, mix crushed chocolate cookies, melted butter, and sugar until combined.
• Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
• Bake for 10 minutes, then set aside to cool.

2️⃣ Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing gently after each addition.
• Stir in sour cream (or heavy cream), vanilla extract, and flour (if using). Mix until just combined—do not overmix!
• Pour the batter over the cooled crust and smooth the top.

3️⃣ Bake the Cheesecake:

• Wrap the bottom of the pan with aluminum foil and place it in a larger baking pan.
• Fill the larger pan with hot water (about halfway up the sides) to create a water bath (this prevents cracks).
• Bake at 325°F (160°C) for 55-65 minutes, until the center is slightly jiggly but set.
• Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

4️⃣ Chill & Decorate:

• Transfer the cheesecake to the refrigerator and chill for at least 4 hours (overnight is best).
• Once fully chilled, remove from the pan and dust with powdered sugar.
• Garnish with raspberries, whipped cream, chocolate pieces, and mint leaves.

5️⃣ Serve & Enjoy!

• Slice, serve, and enjoy this decadent, creamy cheesecake!