Description

This rich and creamy chocolate cheesecake features a chocolate cookie crust, a smooth chocolate-infused cream cheese filling, and a decadent ganache topping. Perfect for special occasions or anytime you crave a luxurious dessert, this cheesecake combines the deep flavors of semi-sweet chocolate with a velvety texture that melts in your mouth.

Ingredients

Scale

For the Crust:

1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
5 tablespoons unsalted butter (melted)
2 tablespoons granulated sugar

For the Cheesecake:

10 ounces semi-sweet chocolate (chopped)
1¼ cups granulated sugar
24 ounces cream cheese (softened to room temperature)
½ cup sour cream
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 large eggs (room temperature)

For the Ganache Topping:

½ cup heavy cream
6 ounces semi-sweet chocolate (chopped)
Chocolate shavings or cocoa powder for garnish (optional)

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, and slightly up the sides to form the crust. Set aside.
Make the Cheesecake Filling: Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream, cocoa powder, and vanilla extract until well combined. Add the eggs one at a time, beating just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often to prevent cracks. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
Prepare the Ganache: Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading to cover the top.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight, until set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.

Notes

Use high-quality chocolate with 60-70% cocoa for the best flavor balance.
Ensure all ingredients are at room temperature for a smooth batter; cold cream cheese can result in lumps.
Do not overmix to avoid incorporating air, which can cause cracks in the cheesecake.
The jiggle test is important: a slightly wobbly center means the cheesecake is done to prevent drying out.
Cooling in the oven with the door cracked helps prevent cracking on top.
Chill the cheesecake for at least 4 hours, but overnight chill improves texture and flavor.
The cheesecake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.
For extra flair, top with fresh berries, whipped cream, or a sprinkle of flaky sea salt.

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 36 g
Sodium: 230 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 110 mg