Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (such as Oreos, crushed with filling removed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 oz semisweet or dark chocolate, melted and slightly cooled
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
For the Chocolate Ganache Topping (Optional):
- 4 oz semisweet chocolate, finely chopped
- ½ cup heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent leaks if using a water bath.
In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let it cool while you prepare the filling.
In a heatproof bowl, melt the semisweet chocolate using a double boiler or microwave in 30-second intervals, stirring each time. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides to ensure everything is evenly mixed.
Add the unsweetened cocoa powder and vanilla extract to the mixture. Mix until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent air bubbles in the cheesecake.
Slowly pour in the melted chocolate and mix until fully combined. Finally, add the sour cream and mix until smooth.
Pour the cheesecake batter over the cooled crust and spread evenly with a spatula.
Place the cheesecake in the oven. For the best texture, use a water bath by placing the springform pan inside a larger baking pan filled with about 1 inch of hot water. Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for 1 hour. This prevents cracks. Then, remove it and let it cool at room temperature for another hour.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight for the best flavor and texture.
If adding a ganache topping, heat the heavy cream in a saucepan until steaming (do not boil). Pour it over the chopped chocolate, let it sit for 2 minutes, then stir until smooth.
Pour the ganache over the chilled cheesecake and spread evenly. Let it set before slicing. Garnish with whipped cream, berries, or chocolate shavings if desired.
- Prep Time: 25 minutes
- Chill Time: 6 hours (or overnight)
- Cook Time: 1 hour
Nutrition
- Calories: 450
- Sugar: 32g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g