No-Bake Chocolate-Crust Cheesecake

1. Make the crust: Living cookies in the bowl of a food processor and pulse unless finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix unless evenly moistened. If mandatory, add closing 2 tablespoons butter. Press into bottom and 3/4 of the ability up the perimeters of a 6-whisk springform pan. Freeze when you put collectively the filling.

2. Make the filling: The divulge of a hand mixer, beat cream cheese, lemon juice, and closing 1/3 cup sugar on medium mosey unless effectively mixed, about 2 minutes. In one other bowl, whip cream to soft peaks; gently fold into cream cheese mixture (attain no longer overmix.) Pour filling over frozen crust, spreading evenly to edges. Duvet with plastic wrap; freeze unless assert, at the least half-hour. Transfer to refrigerator and sit again unless firm, at the least half-hour and as a lot as 1 day.

3. To motivate, press half of of the raspberries through a comely mesh sieve real into a trim bowl to manufacture a puree. Slice cake and motivate drizzled with puree and topped with closing berries.

Cook’s Notes

This cake will seemingly be made a day forward and saved, lined, in the refrigerator.