Ingredients
**Chocolate Cookie Crust:**
- – 2 1/2 cups chocolate graham crackers (about 8 ounces)
- – 7 tbsp unsalted butter (melted (about 3.5 ounces))
**Cheesecake Batter:**
- – 1 1/2 cups chopped chocolate or chocolate chips (9 ounces, bittersweet or dark)
- – 4 packages (8 oz. each cream cheese, softened (32 ounces total))
- – 1 cup brown sugar (7.8 ounces)
- – 1/3 cup granulated sugar (2.3 ounces)
- – 1/4 cup cocoa powder (1 ounce)
- – 1/4 tsp espresso powder (optional)
- – 1/2 cup sour cream (4 ounces)
- – 4 large eggs (room temperature)
- – 1 tbsp vanilla extract
- – 1/2 tsp salt
**Ganache:**
- – 3/4 cup chopped chocolate or chocolate chips (4.5 ounces, semi-sweet)
- – 1/2 cup heavy cream (4 ounces)
- – 1 tsp corn syrup (optional)
**Chocolate Whipped Cream:**
- – 1 cup heavy whipping cream (8 ounces)
- – 3 tbsp unsweetened cocoa powder (0.8 ounces)
- – 2 tbsp powdered sugar (0.5 ounces)
**To Decorate:**
- – Chocolate truffles
- – Chocolate bar for shaving
Instructions
**Chocolate Cookie Crust:**
- Preheat the oven to 325ºF.
- Process chocolate graham crackers into fine crumbs.
- Mix crumbs with melted butter and press into the bottom of an 8” or 9” cheesecake pan.
- Bake the crust for 10 minutes, then let it cool.
**Cheesecake Batter:**
- Grease the sides of the pan with oil spray after baking the crust.
- Melt the chocolate in the microwave in 15-second intervals, stirring in between. Set aside to cool.
- Beat the cream cheese at medium speed for 3 minutes until creamy.
- Add brown sugar, granulated sugar, cocoa powder, and espresso powder (if using). Beat for another 2 minutes.
- Scrape the bowl and beat for another 30 seconds.
- Mix in the sour cream and scrape the bowl.
- Add the melted chocolate and mix.
- Add eggs one at a time, mixing just until combined. Scrape the bowl as needed.
- Mix in vanilla and salt briefly.
- Pour the batter over the cooled crust and spread evenly.
**Baking:**
- Wrap the bottom of the pan with multiple layers of foil.
- Place the pan in a larger roasting pan and add hot water to form a water bath.
- Bake at 325ºF for 65-75 minutes. The center should jiggle slightly, but the edges should be set.
- Turn off the oven and leave the cheesecake in for 1 hour.
- Chill the cheesecake in the fridge for at least 6 hours before removing the springform ring.
**Chocolate Ganache:**
- Heat heavy cream and corn syrup (if using) until hot.
- Pour over chopped chocolate and let it sit for a minute. Whisk until smooth.
- Cool until thickened. You can refrigerate and stir every 5-10 minutes to speed up the process.
- To use, microwave gently to soften or let it sit at room temperature for an hour.
**Chocolate Whipped Cream:**
- Beat heavy cream, cocoa powder, and powdered sugar until stiff peaks form (about 3 minutes).
- Transfer to a piping bag with a tip of your choice (I used tip 4B).
**To Decorate:**
- Spread ganache over the chilled cheesecake.
- Pipe chocolate whipped cream on top.
- Decorate with chocolate truffles and shaved chocolate.
Notes
- **Chocolate Graham Crackers:** Measure before processing into crumbs.
- **Crust Substitutes:** Use regular chocolate graham crackers, chocolate Maria cookies, or Oreos. You can also use digestive biscuits for a non-chocolate crust.
- **Storage:** Store the cheesecake in the fridge for 4-5 days in an airtight container or freeze for up to 2 months.
- **Chilling:** Don’t remove the springform ring until after chilling.
- **Greasing:** Grease the pan after baking the crust to prevent a soggy crust.
- **Corn Syrup:** Optional, it helps stabilize and shine the ganache.