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Chocolate Cheesecake

Alright, friends, I can barely contain my excitement about this chocolate cheesecake! If you love rich, creamy desserts that feel like a big hug for your taste buds, then this recipe is for you. I’ve experimented a ton in my kitchen to nail down the perfect balance of decadent chocolate and silky cheesecake that isn’t too dense or too sweet. Imagine biting into a smooth, velvety slice with just the right amount of chocolatey goodness melting in your mouth—yes, please! Plus, I’m going to share some tips that will help you avoid common cheesecake mishaps, so no cracks or soggy crusts here. I seriously can’t wait for you to try this and impress everyone at your next dinner party or cozy night in.

Quick Facts

Yield: Serves 10–12
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours (including chilling)

Ingredients

For the Main Dish:

1 ½ cups chocolate cookie crumbs (about 20 chocolate wafer cookies)
5 tbsp unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
8 oz bittersweet or semi-sweet chocolate, melted and slightly cooled
1 tsp vanilla extract
½ cup sour cream, at room temperature
2 tbsp all-purpose flour

For the Ganache Topping (Optional):

4 oz semisweet chocolate, chopped
½ cup heavy cream

How I Make It

Step 1:

Start by making the crust. Combine the chocolate cookie crumbs with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. Pop it into the fridge while you prepare the filling—that helps it set nicely.

Step 2:

For the filling, beat the softened cream cheese and sugar together until it’s smooth and creamy with no lumps—this is key for that silky texture. Add the eggs one at a time, mixing well after each addition to keep it smooth.

Step 3:

Next comes the chocolate magic. Stir in the melted bittersweet chocolate and vanilla extract, then mix in the sour cream and flour until everything is just combined. Be careful not to overmix here to avoid extra air bubbles.

Step 4:

Pour the filling over the chilled crust and smooth out the top. For a crack-free cheesecake, bake it in a water bath: tightly wrap the springform pan with foil, set it in a larger pan filled halfway with hot water, and bake at 325°F for about 60–70 minutes, or until the edges are set but the center slightly jiggles.

Step 5:

Turn off the oven and leave the cheesecake inside with the door cracked for an hour to cool gradually—that’s my secret to avoiding cracks. Then chill in the fridge for at least 4 hours, preferably overnight.

Step 6:

If you’re feeling fancy, whip up the ganache topping by heating heavy cream until just simmering, pouring it over chopped chocolate, letting it sit for a minute, and then stirring until silky smooth. Pour it over the cheesecake before slicing for an extra glossy, decadent finish.

Variations & Tips

Swap chocolate cookie crumbs with graham crackers for a lighter crust.
Add a teaspoon of espresso powder to the chocolate for a mocha twist.
Use white chocolate chips in the batter for surprise bursts of sweetness.
If you see cracks, cover with fresh berries or extra ganache to hide them.
Room temperature ingredients ensure a smooth, lump-free filling.
Don’t skip the water bath—it keeps the temperature gentle and steady for perfect texture.

How I Like to Serve It

This cheesecake really shines after a special holiday dinner or a cozy Sunday brunch with friends. I love topping it with whipped cream and fresh raspberries in winter, but summer calls for a heap of sliced strawberries and mint leaves. It pairs beautifully with a bold cup of coffee or a rich dessert wine for an extra special night in.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.
If you want to make ahead, freeze the cheesecake (without ganache) wrapped tightly for up to a month; thaw overnight in the fridge before serving.

Closing: This chocolate cheesecake always hits the spot with its melt-in-your-mouth texture and rich flavor—you’re going to want to make it again and again!

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