For the Crepes:

Cup of Yum
1. Place eggs, milk, and melted butter in a blender and mix on low—medium speed. If you don't have a blender, whisk by hand until well combined. Add sugar, salt, vanilla bean seeds, and flour and mix in the blender or whisk until well combined. Let the batter sit at room temperature for 15-20 minutes.
2. Place a 12-inch non-stick pan very low-medium heat, and when hot, add a little butter to coat it (less than half of a tablespoon).
3. Pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for roughly 1 minute or until the edges of the crepe appear to loosen from the pan.
4. Using a rubber spatula, loosen the crepe edges from the pan. Now, using your fingertips, quickly flip the crepe and cook for another 1 minute until slightly golden brown.
5. Remove the crepe and place it on a plate. Continue with the remaining batter and stack the crepes on the plate. Coat the pan with butter as needed.
6. When done cooking and the crepes have cooled to room temperature, cover them with a kitchen towel to avoid the edges from drying out.

Ricotta Crepe Filling:

1. In a medium bowl, using a fork, mix the ricotta cheese with the egg and sugar. When combined, stir in the flour. After fully incorporating, add the chocolate chips. Set aside.

New York Cheesecake Filling:

1. In the bowl of an electric mixer fitted with the wire attachment, mix cream cheese with sugar until smooth.
2. Add the milk, then mix in the eggs one at a time, mixing just enough to incorporate. Stop and scrape the bowl sides and the bottom of the bowl using a rubber spatula. Mix in sour cream, vanilla bean seeds, and flour until smooth.

Assemble and Bake:

1. Preheat oven to 350F.
2. Spray an 8-inch springform pan with baking spray.
3. Place 2 crepes on the bottom of the bowl and three on the sides to create a crepe crust.
4. Pour half of the New York cheesecake filling into the prepared crepe crust.
5. Place a crepe on a working table. Place 1/4 of the ricotta chocolate chip mixture a few inches from the side facing you and spread it over half of the crepe. Roll it gently into a tube and carefully place it into the pan on top of the cheesecake filling. Repeat with the remaining three crepes.
6. Top the crepes with the remaining New York Cheesecake filling.
7. Bake in the preheated oven for 1 hour. Turn the oven off, and let the cake cool in the oven with the door closed for 4-5 hours (make sure it doesn't burn). This prevents cracking. If the cake cracks, don't worry; we are covering it in chocolate so it won't be visible.
8. Once you remove the cake from the oven, the crepe edges over the pan will be slightly burned. Trim them and bring the crepe crust to the same level as the cake.
9. Keep the cake in the pan.

Garnish:

1. Chop the chocolate into small pieces and add it to a medium bowl. Heat the cream over medium heat until it begins to simmer—do not boil it. Remove from heat and pour it over the chocolate. Let it sit for 2-3 minutes, then stir until fully melted, shiny, and smooth. Let it cool for a few minutes.
2. Pour it on top of the cheesecake and level the mixture with a spatula or spoon. Top with fresh raspberries and refrigerate overnight for at least 4 - 5 hours.
3. Before serving, sift powdered sugar onto the cake and remove from the springform pan.