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The Best Chocolate Cheesecake
The Best Chocolate Cheesecake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
310 minutes
Indulge in a decadent chocolate cheesecake with a cocoa-infused filling and chocolate chip topping on a rich cookie crust.
Ingredients:
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup butter, melted
  • 2 tablespoons white sugar
  • 0.25 cup semisweet chocolate chips
  • 0.25 cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 0.33333334326744 cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups semisweet chocolate chips
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch springform pan.
  • For the crust: Combine 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar in a small bowl until fully mixed. Press the mixture onto the bottom and 1 1/2 inches up the sides of the pan. Bake for 10 minutes in a preheated oven, then cool. Lower the oven temperature to 325 degrees F (165 degrees C).
  • In a small saucepan, gently warm 1/4 cup whipping cream and 1/4 cup chocolate chips together, stirring continuously until the chocolate is fully melted. Remove from heat and set aside.
  • In a large bowl, blend cream cheese and 1 cup of sugar using an electric mixer until smooth. Mix in cocoa thoroughly. Add eggs and mix on low speed until just combined. Stir in 1 teaspoon vanilla and the melted chocolate-cream mixture until fully incorporated, then pour the filling over the crust.
  • Bake the cheesecake in the preheated oven for 45 to 50 minutes until the edges are puffed and the surface is mostly firm with a slight jiggle in the center. Run a knife around the edges, then let it cool on a wire rack at room temperature.
  • For the chocolate topping: In a medium bowl, add 1 1/2 cups chocolate chips. In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until almost boiling, stirring constantly. Pour hot cream over the chocolate chips and stir until smooth. Spread this decadent mixture over the baked cheesecake and chill in the fridge for at least 4 hours, preferably overnight.

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