Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine chocolate cookie crumbs and melted butter in a bowl; pour into the pan and press firmly into an even layer.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa powder and mix until incorporated.
- Add eggs one at a time, mixing well after each; then add melted semisweet chocolate and vanilla extract, mixing until silky.
- Pour the chocolate batter into the crust and bake for 50 to 60 minutes until edges are puffed and center is slightly jiggly.
- Let cheesecake cool to room temperature in the pan on a wire rack.
- Mix sour cream and heavy cream in a bowl; spread mixture over the cooled cheesecake.
- Drizzle melted milk and white chocolate over the topping in a decorative pattern.
- Refrigerate for at least 4 hours, preferably overnight before serving.
Nutrition
Calories: 400kcalCarbohydrates: 32gProtein: 6gFat: 29gSaturated Fat: 17gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 18gVitamin A: 10IUVitamin C: 1mgCalcium: 8mgIron: 4mg
Notes
Ensure all ingredients are at room temperature for the creamiest result. You can use Greek yogurt as a substitute for sour cream and coconut milk for heavy cream.
For easier cutting, dip your knife in hot water and wipe it dry between slices.
Store any leftovers tightly covered in the refrigerator for up to 5 days or in the freezer for up to 2 months.
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