Ingredients
Method
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the crushed chocolate cookies with melted butter until evenly moistened. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the cocoa powder, melted chocolate, sour cream, vanilla extract, and salt until fully combined.
- Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Do not overmix.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 55 to 60 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour.
- Remove from the oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- For the ganache, warm the heavy cream until hot but not boiling. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth.
- Spread the ganache over the chilled cheesecake. Add toppings if desired.
- Chill for 20 to 30 minutes before slicing and serving.
Notes
Recipe Notes
- Use room-temperature cream cheese and eggs for the smoothest filling.
- Mix the eggs on low speed to avoid adding too much air, which can cause cracks.
- Do not overbake. The center should still wobble slightly when the cheesecake is done.
- For clean slices, use a sharp knife dipped in warm water and wiped dry between cuts.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator.
- Calories: 540
- Protein: 8g
- Fat: 39g
- Carbs: 44g