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Creamy Chocolate Cheesecake

Chocolate Cheesecake
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A rich and creamy chocolate cheesecake with a chocolate cookie crust, perfect for any special occasion or a decadent treat.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 24 chocolate sandwich cookies, crushed)
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 4 ounces bittersweet chocolate, melted and cooled

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, combine cookie crumbs and melted butter. Press mixture evenly into the bottom of the prepared springform pan.
  3. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
  4. Beat in cocoa powder and vanilla extract until well combined.
  5. Add eggs one at a time, beating just until incorporated after each addition. Do not overmix.
  6. Stir in sour cream and melted chocolate until smooth.
  7. Pour filling over the cookie crust in the springform pan.
  8. Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
  9. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  10. Remove from oven and cool completely on a wire rack.
  11. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

  • For best results, use full-fat cream cheese.
  • Ensure all ingredients are at room temperature for a smooth batter.
  • Do not open the oven door during the first 40 minutes of baking to prevent cracking.
  • Garnish with chocolate shavings, whipped cream, or fresh berries if desired.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-cheesecake/