Chocolate Cheesecake

Chocolate cheesecake is a rich and decadent dessert that combines the creamy texture of cheesecake with the intense flavor of chocolate. Here’s a classic recipe for a delicious chocolate cheesecake:

Ingredients:

For the crust:

• 1 1/2 cups chocolate cookie crumbs (such as Oreos), about 20 cookies
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted and slightly cooled
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup heavy cream, at room temperature

For the chocolate ganache (optional topping):

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat Oven:
   • Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from leaking in during the baking process.
2. Make the Crust:
   • In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined.
   • Press the mixture evenly onto the bottom of the prepared springform pan.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
   • Add the sugar and vanilla extract, and beat until well combined and fluffy.
   • Mix in the melted chocolate until smooth and thoroughly incorporated.
   • Add the eggs, one at a time, beating well after each addition.
   • Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
4. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust in the springform pan.
   • Place the springform pan in a larger roasting pan and add hot water to the roasting pan, about halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracks on the surface of the cheesecake).
   • Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
5. Chill the Cheesecake:
   • Remove the cheesecake from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake.
   • Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight to set.
6. Make the Chocolate Ganache (Optional):
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to boil.
   • Remove from heat and pour over the chocolate chips in a heatproof bowl.
   • Let sit for 1-2 minutes, then stir until smooth and glossy.
   • Let the ganache cool for about 10-15 minutes before pouring it over the chilled cheesecake.
7. Serve:
   • Remove the sides of the springform pan before serving.
   • Optionally, garnish with chocolate curls, whipped cream, or fresh berries.

Enjoy the creamy and luxurious taste of this chocolate cheesecake, perfect for any chocolate lover’s dessert table!