Chocolate Cheesecake

Prep: 25 minutes
Bake: 55–65 minutes
Chill: 4 hours (best overnight)
Servings: 10–12 slices

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🍳 Equipment

• 9-inch springform pan

• Mixing bowls

• Electric mixer (recommended)

• Baking tray (for water bath optional)

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🥘 Ingredients

Crust

• 2 cups chocolate cookie crumbs (or crushed Oreos)

• ½ cup melted butter

Chocolate Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• 1 cup sugar

• 3 large eggs

• 1 cup sour cream

• 200 g melted dark chocolate (cooled slightly)

• 1 tsp vanilla extract

• 2 tbsp cocoa powder

Simple Chocolate Ganache (optional but amazing)

• ¾ cup heavy cream

• 1 cup chocolate chips

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👩‍🍳 Instructions

1. Prepare crust
   Mix crumbs with melted butter.
   Press firmly into pan bottom.
   Bake at 180°C / 350°F for 8 minutes, then cool.

2. Make filling
   Beat cream cheese until smooth and fluffy.
   Add sugar and mix well.

3. Add eggs
   Mix in eggs one at a time on low speed (don’t overbeat).

4. Add chocolate & extras
   Stir in melted chocolate, sour cream, vanilla, and cocoa until silky.

5. Bake gently
   Pour over crust.
   Bake 55–65 minutes until edges are set but center slightly jiggles.

6. Cool slowly (very important)
   Turn oven off, crack door, let cake sit inside 1 hour.
   Then refrigerate at least 4 hours.

7. Optional ganache topping
   Heat cream until hot, pour over chocolate chips, stir smooth.
   Pour over chilled cheesecake.

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🍽️ Nutrition (approx per slice)

• Calories: ~480

• Carbs: 34g

• Fat: 36g

• Protein: 8g

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⭐ Secrets for PERFECT Chocolate Cheesecake

✔ Room-temperature cream cheese = no lumps
✔ Don’t whip too much air → prevents cracks
✔ Water bath = extra creamy texture
✔ Overnight chilling = best flavor + clean slices