Ingredients
Chocolate sandwich cookie crumbs (like Oreos) – 2 cups
Unsalted butter, melted – 6 tablespoons
Granulated sugar (for crust) – 2 tablespoons
Cream cheese, softened – 32 ounces (four 8-oz packages)
Large eggs – 4
Sour cream – 1 cup
Granulated sugar (for filling) – 1 cup
Cocoa powder (unsweetened) – 1/4 cup
Chocolate chips (semi-sweet or dark) – 1/2 cup
Chopped dark chocolate – 4 ounces
Heavy cream (35% fat) – 1/2 cup
Instructions
Preheat oven to 350°F (180°C). Mix cookie crumbs and melted butter, pressing into a prepared springform pan.
Bake crust for 10 minutes, then cool completely.
Beat cream cheese, filling sugar, eggs, and sour cream until smooth.
Stir in cocoa powder and chocolate chips, pouring mixture into cooled crust.
Bake cheesecake 70 minutes (avoid overbaking), then crank up oven to 375°F (190°C) for 5 minutes to prevent cracks.
Cool in oven for 1 hour, then refrigerate overnight.
Heat cream and stir into chopped chocolate for ganache; spread over chilled cheesecake.
Chill for 30 minutes before serving.
Notes
Use high-quality cocoa powder for depth of flavor
Add pecan pieces or vegan chocolate if desired
Chilling crust before filling prevents sogginess
Avoid opening oven during initial cooldown to maintain calories
Ganache can be replaced with melted vegan chocolate chips
- Prep Time: 30
- Cook Time: 75
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 380
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 180mg