Description

This rich and creamy Chocolate Cheesecake features a luscious chocolate cookie crust, smooth chocolate-infused cheesecake filling, and a decadent ganache topping. Perfectly baked to achieve a slightly jiggly center and finished with a glossy chocolate ganache, it’s an indulgent dessert ideal for any special occasion or chocolate lover’s craving.

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 and slightly up the sides of a 9-inch springform pan to form the crust. Set aside.
Make the Cheesecake Filling: Melt the chopped chocolate using a microwave or 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 and smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, until the center is set but still slightly jiggly. Avoid opening the oven door to prevent cracks. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside 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 evenly to cover the top.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight until fully 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 and to avoid lumps.
Do not overmix the batter to prevent incorporating excess air which can cause cracks.
Use the jiggle test: cheesecake should have a slightly wobbly center when done to avoid dryness.
Cool the cheesecake in the oven with the door slightly open for 1 hour to prevent cracks.
Chill the cheesecake for at least 4 hours, preferably overnight, to achieve the best texture.
This cheesecake can be frozen for up to 2 months wrapped tightly; thaw overnight in the refrigerator.
For an extra touch, top with fresh berries, whipped cream, or flaky sea salt for a sweet-salty contrast.

Nutrition

Serving Size: 1 slice (1/12th of recipe)
Calories: 430 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 120 mg