Here’s a delicious recipe for a classic Chocolate Cheesecake:


For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (you can use chocolate graham crackers or chocolate sandwich cookies)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly
  • 1/2 cup cocoa powder
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour

For the Chocolate Ganache Topping:

  • 1 cup heavy cream
  • 8 ounces (227g) semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter


  1. Preheat the Oven:
  • Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.
  1. Make the Crust:
  • In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to form an even crust.
  1. Bake the Crust:
  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  1. Make the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Add the granulated sugar and beat until well combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the vanilla extract, melted chocolate, cocoa powder, sour cream, and flour until the batter is smooth and well combined.
  1. Pour into the Crust:
  • Pour the cheesecake filling over the prepared crust in the springform pan.
  1. Bake the Cheesecake:
  • Bake in the preheated oven for 50-60 minutes or until the center is set. The edges may be slightly puffed, and the center should still have a slight jiggle.
  1. Cool and Refrigerate:
  • Allow the cheesecake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it. Let it cool completely, then refrigerate for at least 4 hours or overnight.
  1. Make the Chocolate Ganache Topping:
  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  • Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth.
  • Add the butter and stir until well combined.
  1. Top the Cheesecake:
  • Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.
  1. Chill Again:
    • Place the cheesecake back in the refrigerator for about 30 minutes or until the ganache is set.
  2. Serve:
    • Once the ganache is set, remove the cheesecake from the springform pan, slice, and serve.

Enjoy your decadent Chocolate Cheesecake!

About the Author