The Ultimate Chocolate Cheesecake Recipe

Ingredients

• 1.5 cups chocolate cookie crumbs
• 0.25 cup butter, melted
• 2 tablespoons white sugar
• 0.25 cup semisweet chocolate chips
• 0.25 cup heavy whipping cream
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 0.33 cup unsweetened cocoa powder
• 3 eggs eggs
• 1 teaspoon vanilla extract
• 1.5 cups semisweet chocolate chips
• 0.25 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it.
2. For the crust: Combine 1 1/2 cups of chocolate wafer crumbs, melted butter, and 2 tablespoons of sugar in a bowl until well mixed. Press the mixture onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes, then let it cool. Lower the oven temperature to 325°F (165°C).
3. For the filling: In a small saucepan, heat 1/4 cup of whipping cream and 1/4 cup of chocolate chips, stirring continuously, until the chocolate chips melt. Remove from the heat and set aside.
4. In a large bowl, beat cream cheese and 1 cup of sugar with an electric mixer until smooth. Add cocoa and mix well. Incorporate the eggs and beat on low speed until just combined. Stir in 1 teaspoon of vanilla extract and the melted chocolate-cream mixture until well blended. Pour the filling over the crust.
5. Bake the cheesecake in the preheated oven until the edges are puffed and the surface is firm, except for a slight jiggle in the center when gently shaken, approximately 45 to 50 minutes. Carefully run a table knife around the pan's edges, place the pan on a wire rack, and allow the cheesecake to cool completely at room temperature.
6. For the chocolate topping: Put 1 1/2 cups of chocolate chips in a medium-sized bowl. In a small saucepan, heat 1/4 cup of whipping cream and 1 teaspoon of vanilla, stirring constantly, until it's just about to boil. Pour the hot cream over the chocolate chips and stir with a spoon until smooth. Spread the topping over the baked cheesecake and refrigerate for at least 4 hours or overnight.

Nutrition

• Calories: 540 kcal
• Fat Content: 38 g
• Fiber Content: 3 g
• Sugar Content: 37 g
• Sodium Content: 299 mg
• Protein Content: 9 g
• Cholesterol Content: 132 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 23 g
• Unsaturated Fat Content: 0 g