2
Prep Time: 30 minutes
Bake Time: 1 hour
Chill Time: 6 hours or overnight
Serves: 12
4
Ingredients:
3
Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos, no filling)
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 4 large eggs
- 8 oz semisweet or bittersweet chocolate, melted and cooled
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache Topping
- ½ cup heavy cream
- 4 oz semisweet chocolate, finely chopped
- Optional garnish: chocolate curls, chips, or cocoa powder
Instructions:
5
1. Make the crust
- Preheat oven to 325°F (163°C).
- Mix cookie crumbs, sugar, and melted butter until evenly combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Cool slightly while preparing filling.
2. Prepare the filling
- Beat cream cheese until smooth. Add sugar and cocoa powder, and mix well.
- Add eggs one at a time, beating on low speed just until combined.
- Mix in sour cream, melted chocolate, vanilla, and salt until smooth.
- Pour over cooled crust and smooth the top.
3. Bake
- Place the pan on a baking sheet. Bake at 325°F for 55–65 minutes, until the center is just set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove and cool completely at room temperature. Refrigerate at least 6 hours or overnight.
4. Make ganache topping
- Heat cream in a small saucepan or microwave until just simmering.
- Pour over chopped chocolate and let sit 1–2 minutes. Stir until smooth.
- Pour over chilled cheesecake and spread evenly. Let set in fridge 30 minutes.
5. Serve
- Run a knife around the edge of the pan before removing the ring.
- Garnish as desired. Slice with a hot knife for clean cuts.
Tips:
- Use full-fat ingredients for best texture.
- Don’t overmix the batter to avoid air bubbles and cracks.
- Freezes well: wrap tightly and freeze for up to 1 month.
