Ingredients
1.5 lbs (3 blocks) cream cheese, softened
1.5 cups granulated sugar
3 large eggs, room temperature
3/4 cup full-fat sour cream
1 tsp pure vanilla extract
2 tbsp all-purpose flour
1/2 cup unsweetened cocoa powder
1.5 cups semi-sweet chocolate chips
1.5 cups chocolate cookie crust mixture
2 cups heavy cream
10 oz semi-sweet chocolate, chopped
Instructions
Preheat oven to 100°F
Prepare 10-inch springform pan with parchment paper
In bowl, mash 1.5 cups chocolate chips into cookie crust
Press crust evenly into pan, about 1/4″ thick
Beat cream cheese until smooth
Gradually add sugar until fully incorporated
Add eggs one at a time, mixing well after each
Stir in sour cream and vanilla
Add cocoa powder and flour, mix thoroughly
Pour filling over chilled crust
Bake at 325°F for 55 minutes
Turn off oven, let cool to 140°F (about 30 minutes)
Let cake cool to room temperature in oven
Chill overnight (8+ hours)
Heat cream until decorative. Whisk until soft peaks form
Melt chocolate over double boiler
Whip ganache to thick glaze
Spread over cooled cheesecake
Chill 30 minutes before slicing
Notes
Use full-fat Greek yogurt if avoiding dairy
Chilling time is essential for safety and texture
Pre-chill pan 2 hours before filling
For smooth surface, avoid shaking pan during cooling
- Prep Time: 25
- Cook Time: 60
- Category: Chocolate Dessert Recipes
- Method: Baking with Controlled Cooling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg