INGREDIENTS
Chocolate Crust
2 cups chocolate graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) butter, melted
Cheesecake
1 cup heavy whipping cream
1 block (8 oz) cream cheese, softened
1 cup powdered sugar
Raspberry Topping
1 can (21 oz) raspberry pie filling
INSTRUCTIONS
Heat oven to 350 degrees and spray a 9×13 baking dish lightly with cooking spray.
To make the crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl and combine together. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes. Let cool completely.
To make the filling: Pour heavy whipping cream into a mixing bowl. Using an electric hand-mixer, or bowl of a stand mixer, beat cream until stiff peaks form and it’s thick.
In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipped cream. Pour it onto your graham cracker crust and gently spread out evenly over the crust.
Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly.
Cover with saran wrap and let refrigerate for at least 6-8 hours or for best results refrigerate overnight.
Enjoy it
