Raspberry chocolate cheesecake with mint chocolate graham cracker crust. It was decorated with fudge syrup, raspberries and spearmint leaves. It’s the same filling recipe as the chocolate ice-cream except, replace the 8oz Sour Cream with 8oz Raspberry Jam. The flavor of the raspberry jam was a bit more homogenized with the chocolate than I would have liked. It would be interesting to try this with either freeze dried or dehydrated raspberries.