Instructions

• Preheat oven to 350°F. Place a 9" springform pan on a baking sheet (optional for easier handling).
• Make the crust: In the bowl of a food processor, combine 1 ½ cups graham cracker crumbs, 1 Tbsp granulated sugar, and 2 Tbsp unsweetened cocoa powder. Pulse until the crumbs are fine and evenly mixed. With the processor running, pour in 6 Tbsp melted unsalted butter (3/4 stick) and pulse just until the crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom of the 9" springform pan and press about 1" up the sides. Bake the crust at 350°F for 8 minutes. Remove from the oven and let the crust cool to room temperature while you make the filling.
• Make the filling: In a stand mixer fitted with the paddle (or using a hand mixer), beat 2 ½ lb cream cheese (5 — 8 oz blocks), at room temperature, with 1 ½ cups granulated sugar on medium-high speed for 5 minutes, scraping down the bowl once halfway through, until smooth and creamy.
• Reduce the mixer to medium speed and add 7 large eggs, one at a time, letting each egg incorporate fully before adding the next. Scrape the bowl well, then continue mixing on medium speed for about 1 minute until blended.
• Turn the mixer to low speed and add ¼ cup sour cream and 1/2 Tbsp vanilla extract. Mix on low just until evenly incorporated. Do not overmix.
• Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
• Position the oven rack in the bottom third of the oven. Place the cheesecake on the rack and bake at 450°F for 15 minutes. Without opening the oven door, reduce the oven temperature to 225°F and continue baking for another 1 hour and 5–10 minutes, until the center is almost set — it should barely jiggle when you gently shake the pan.
• Remove the cheesecake from the oven and cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake until fully chilled, at least 4 hours or preferably overnight.
• Warm apricot preserves in a small saucepan just until they loosen (do not let them get hot). Let the preserves cool until just warm, then spread them over the top of the chilled cheesecake, leaving a 1-inch border around the edge.
• Arrange raspberries over the apricot glaze as desired.
• Whip 1/2 cup heavy whipping cream with 1 Tbsp granulated sugar on high speed until stiff peaks form. Pipe or spoon the whipped cream around the top border of the cheesecake. Serve chilled.