Crust
1 1/2 package of graham cracker crumbs
100g of butter, softened
2 tablespoons of unsweetened cocoa powder
25g of ground cinnamon
Filling
700g of cream cheese, softened
3 large eggs
1 1/2 can of condensed milk
1 tablespoon of vanilla extract
1 tablespoon of grated lemon zest
Topping
Raspberry jelly
Crust
1 1/2 package of graham cracker crumbs
100g of butter, softened
2 tablespoons of unsweetened cocoa powder
25g of ground cinnamon
Filling
700g of cream cheese, softened
3 large eggs
1 1/2 can of condensed milk
1 tablespoon of vanilla extract
1 tablespoon of grated lemon zest
Topping
Raspberry jelly
Crust
Melt the butter in a double boiler
While that's melting, grind the graham crackers in a food processor
In a bowl, mix together the melted butter, ground graham crackers, cinnamon, and cocoa powder until well combined
Press the mixture into a springform pan, making sure to cover the bottom and sides evenly
Filling
Place the cream cheese in the microwave for 3 minutes, or cook it in a double boiler until smooth
Using an electric mixer, beat together the cream cheese, condensed milk, eggs, vanilla extract, and lemon zest until well combined
Beat until smooth
Assembly
Pour the filling over the crust and bake at medium temperature for 30 to 40 minutes
After baking, remove the cheesecake from the oven and spread raspberry jelly on top
Let it cool, then serve chilled
