Creamy Vanilla Cheesecake with Chocolate Crust

Wrap the bottom of the springform pan with aluminum foil and place it in a larger pan.
Fill the outer pan with hot water (about halfway up the sides) to create a water bath. This prevents cracks! 💦
Bake at 325°F (160°C) for 55-65 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
4️⃣ Chill & Decorate
Transfer the cheesecake to the fridge and let it chill for at least 4 hours (overnight is best!) ❄️.
Once fully chilled, remove from the pan and dust with powdered sugar.
Garnish with fresh raspberries, whipped cream, chocolate pieces, and mint leaves.
5️⃣ Serve & Enjoy!
Slice, serve, and enjoy this decadent dessert! 🍰✨