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DIRECTIONS

Remove crème filling from cookies; discard filling. Place cookie wafers into a food processor; process until finely ground. Add ¼ cup sugar and pulse to combine. With food processor running, slowly drizzle in melted butter.

Transfer to a 10-inch spring form pan; wipe out food processor and set aside. Press mixture into the bottom and halfway up the sides of pan. Bake in a preheated 350°F oven 10 minutes. Remove from oven; cool.

Meanwhile, in food processor, combine cream cheese and remaining ½ cup sugar; process until fluffy, scraping bowl often. With processor running, slowly add in eggs and melted chocolate, scraping bowl often. Set aside.

Cover a baking sheet with aluminum foil; place spring form pan on baking sheet. Place 2 cups of boysenberries over the bottom of the cooled crust. Pour cheesecake mixture over boysenberries; top with remaining 2 cups boysenberries.

Return to oven and bake 55-65 minutes or until cake is set 3-inches from edge but still wobbly in center when pan is gently shaken. Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes.

Run a knife along edge of cake again and refrigerate, uncovered, until thoroughly chilled, at least 4 hours. Carefully release and remove side of pan before serving.