This creamy cheesecake is filled with chocolate from base to topping. Enjoy!
- 9 oz / 250 g chocolate cookies
- 6 tbsp / 85 g butter
- 2 lb / 900 g cream cheese
- ¾ cups sugar
- ½ tsp salt
- 4 large eggs
- 1 cup sour cream
- 8 oz / 225 g dark chocolate
for the topping:
- ¼ cup heavy cream
- 4 oz / 110 g semisweet chocolate
- Preheat oven to 325° F / 160° C. Have all ingredients at room temperature. Assemble a 9″ / 23 cm springform pan with the raised side of the bottom facing down.
- Pulse cookies in a food processor, until finely ground. Add melted butter, and pulse to moisten. Transfer to springform pan, and press crumbs into the bottom to form even layer. Bake in the preheated oven for 10 mins, and set aside.
- Melt dark chocolate and set aside to cool. Clean the food processor from the crumbs. Pulse cream cheese, sugar, and salt, until smooth. Gradually add eggs, sour cream, and melted chocolate. Scrape down sides of bowl and blend until smooth.
- Pour chocolate mixture onto crust, and bake for 1 hour, until just set. Turn oven off. To prevent cracking, let cheesecake sit in the oven for another 1 hour, without opening the door, and run a thin knife around the edge of the pan after that. Let cool completely on wire rack. Cover and refrigerate for at least 6 hours.
- To serve, bring cream to a boil, remove from heat, and add semisweet chocolate. Stir until melted, then set aside to thicken for 5 mins. Unmold cheesecake and spread topping on top. Let set before slicing.
