Freeze a glass bowl for a few hours before making this recipe
Let the cream cheese soften on the counter
Preheat oven to 350
Cut a circle out of parchment paper using the bottom of your springform pan
Cut inside the lines of the circle and place in the pan
Mix the crust ingredients together and press into the bottom of your pringform pan
Spray with coconut or olive oil
Bake crust for 10 minutes and let cool
In the meantime, make the filling
Take the cold bowl out of the freezer and whip the cream until stiff peaks form, usually about 5 minutes
In a separate bowl, combine the softened cream cheese, sweetener and extract
Carefully fold the cream into the cream cheese mixture
Once combined, spread the filling on top of the cooled crust (you may need to cool the crust a bit in the freezer to cool it to room temperature)
Set the cheesecake in the freezer until 1- 2 hours before serving
In the meantime, make the raspberry puree by simply heating up the frozen raspberries and gentle sweet in a sauce pan on medium heat
Stir continuously, breaking up the raspberries as they warm up
1-2 hours before serving, get the cheesecake out of the freezer. Cut around the cheesecake to separate it from the springform pan and put it on a serving tray
Next, make the chocolate drizzle, put the chocolate chips and oil in a microwave safe bowl and cook for 1 minute at 50 %, then stir, repeat this process 1 1/2 more times or until the chocolate is nice and smooth. (It took me 2 1/2 minutes in total)
Spoon out the room temperature raspberry puree (you don't want this hot) and make a circle with it in the center of your cheesecake
Use a fork to drizzle the chocolate over the cheesecake and puree
After the cheesecake is thawed, place it in the refrigerator until ready to serve