Indulge in this Decadent Chocolate Cheesecake!

🍫✨ Silky, rich, and topped with a luscious chocolate ganache, this creamy dessert is a chocolate lover’s dream. Perfect for special occasions or a sweet treat!

Serves: 12
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Chill Time: 6 hours (or overnight)

Ingredients

For the Crust:

• 1 ½ cups (150g) chocolate graham cracker crumbs (or chocolate sandwich cookie crumbs)
• ¼ cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 24 oz (680g) cream cheese, softened (3 x 8-oz packages)
• 1 cup (200g) granulated sugar
• ¼ cup (25g) unsweetened cocoa powder
• 3 large eggs, room temperature
• 8 oz (225g) semi-sweet or dark chocolate, melted and slightly cooled
• ¾ cup (180ml) sour cream, room temperature
• 1 tsp vanilla extract
• ¼ tsp salt

For the Chocolate Ganache Topping:

• 6 oz (170g) semi-sweet or dark chocolate, chopped
• ½ cup (120ml) heavy cream
• Optional: Chocolate shavings, whipped cream, or fresh berries for garnish

Instructions

1. Prepare the Crust:
   • Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil (for water bath).
   • In a medium bowl, mix chocolate graham cracker crumbs, sugar, and melted butter until combined.
   • Press mixture evenly into the bottom of the pan. Bake for 8-10 minutes, then cool while preparing the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
   • Sift in cocoa powder and mix until combined.
   • Add eggs one at a time, beating on low after each until just incorporated.
   • Mix in melted chocolate, sour cream, vanilla extract, and salt until smooth. Scrape down the sides of the bowl as needed.
3. Bake the Cheesecake:
   • Pour filling over the cooled crust and smooth the top.
   • Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
   • Bake for 60-70 minutes, or until the edges are set but the center slightly jiggles.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Chill:
   • Remove from the water bath and foil. Run a knife around the edge to loosen. Cool to room temperature, then cover and refrigerate for at least 6 hours or overnight.
5. Make the Ganache:
   • Heat heavy cream in a small saucepan over medium heat until just simmering (do not boil).
   • Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
   • Let ganache cool slightly, then pour over the chilled cheesecake, spreading evenly. Refrigerate for 15 minutes to set.
6. Serve:
   • Remove from the springform pan. Garnish with chocolate shavings, whipped cream, or berries if desired.
   • Slice with a warm knife (dip in hot water and wipe dry) for clean cuts. Serve chilled or at room temperature.

Tips:

• Prevent cracks: Use a water bath and avoid overmixing the batter to minimize air bubbles.
• Make ahead: Cheesecake can be made 1-2 days in advance and stored in the fridge.
• Storage: Keep in an airtight container in the fridge for up to 5 days or freeze (without ganache) for up to 3 months.
• Variations: Add 1 tsp espresso powder to the filling for a mocha twist or swirl in peanut butter for a fun flavor combo.