My trouble with cheesecake is I want to do a few things I've never tried for a cheesecake for someone's birthday.
I've been very successful with Alton Brown's plain cheesecake cooked in a water bath and now trying to expand my horizons
I want to make a raspberry chocolate cheesecake. A plain Cheesecake with some crushed up raspberries for flavor and some whole ones for texture and presentation. My fear having not done this is all the raspberries will sink to the bottom and not be evenly distributed.
As for the chocolate part, I want to encase the cheesecake in it kinda like a dove bar, with a dark chocolate coating.
Thoughts on raspberries and recipes for chocolate coatings would be greatly appreciated.