Scale

For the chocolate crust:

2 cups chocolate cookie crumbs

½ cup melted butter

For the cheesecake filling:

24 oz cream cheese, softened

¾ cup granulated sugar

¼ cup unsweetened cocoa powder

3 large eggs, room temperature

½ cup sour cream

1 teaspoon vanilla extract

For the cherry topping:

2 cups cherry pie filling or homemade cherry compote

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1. Preheat oven to 325°F (165°C). Grease a springform pan.

2. Mix chocolate cookie crumbs with melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.

3. Beat cream cheese and sugar until smooth. Add cocoa powder and vanilla, then mix.

4. Add eggs one at a time, mixing gently after each. Fold in sour cream.

5. Pour filling over cooled crust. Bake for 55–65 minutes, until edges are set and center slightly jiggles.

6. Turn off oven, crack door, and let cheesecake cool for 1 hour inside.

7. Refrigerate at least 4 hours or overnight.

8. Top with cherry compote or pie filling before serving.

Use high-quality cocoa powder for a deeper chocolate flavor.

Slow cooling helps prevent cracks without needing a water bath.

Can be made 1–2 days in advance — flavor improves with chilling.