Dark Chocolate Ganache Cheesecake

Preheat oven to 325°F. Wrap outside of 9-inch springform pan with heavy duty foil. Add ½-inch water to a large roasting pan (large enough for the springform pan to fit inside).

Combine graham cracker crumbs, 3 tablespoons sugar and butter in a medium bowl. Press into bottom of springform pan. Set aside.

Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Place springform pan in roasting pan. Bake for 50 to 60 minutes or until center is almost set. (If cheesecake cracks it has been overbaked.). Cool cheesecake on wire rack. Run a thin spatula around the rim of pan to loosen cheesecake. Cool before removing rim. Refrigerate at least 4 hours.

Combine chocolate and cream in a small microwave-safe bowl for 1 minute. Stir until chocolate is completely melted. Spoon over each slice of cheesecake if serving immediately. Otherwise, cool at least 30 minutes or until ganache is spoonable. Spread over top of cheesecake. Garnish with fresh raspberries, if using.