- Cooking Time:
- Servings: 1 Cake
- Preparation Time:
- For the crust:
- 1½ cups finely ground chocolate cookie crumbs*
- 3 tbsp. sugar
- 4 tbsp. unsalted butter, melted
- For the cheesecake:
- ½ cup sour cream
- 2 tsp. vanilla extract
- 1 tsp. espresso powder or instant coffee granules
- 8 oz. bittersweet chocolate, finely chopped
- 3 (8 oz.) packages cream cheese, at room temperature
- 3 tbsp. unsweetened cocoa powder, sifted
- ¼ tsp. salt
- 1¼ cups sugar
- 3 large eggs, at room temperature
- For the glaze:
- 3 oz. bittersweet chocolate, finely chopped
- 6 tbsp. heavy cream
- 1 tbsp. unsalted butter, at room temperature
- *Most recipes call for Nabisco Famous Chocolate Wafers but I can never find them. I generally use Oreos and scrape off the cream filling.
- To make the crust, preheat the oven to 400˚ F. Line the bottom of a 9-inch springform pan with a round of parchment paper. In a medium bowl combine the cookie crumbs, sugar, and melted butter. Stir with a fork until all the crumbs are moistened. Add the crumb mixture to the springform pan and gently press about 1 inch up the sides of the pan. Press the rest of the crumbs into an even layer over the bottom of the pan. Bake for 10 minutes, then transfer to a wire rack to cool. Reduce the oven temperature to 300˚ F.
- To make the filling, combine the sour cream, vanilla, and espresso powder in a small bowl. Whisk to blend and set aside. Melt the chocolate in a double boiler or in the microwave (in short intervals, stirring frequently) until completely smooth. Set aside and let cool slightly.
- In the bowl of an electric mixer, combine the cream cheese, cocoa powder, and salt. Beat on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the sugar and continue mixing about 2-3 minutes more, scraping down the bowl as needed. Add the cooled chocolate to the bowl and mix on medium-low speed. Beat in the sour cream mixture just until evenly blended. Beat in the eggs one at a time, mixing each just until incorporated. (Don’t over-beat once the eggs are added or the cheesecake will puff too much.)
- Pour the filling into the cooled crust. Bake until the center jiggles very slightly when nudged, about 50-60 minutes. Transfer to a wire rack to cool for 1-2 hours. Then cover and refrigerate until thoroughly chilled, at least 8 hours or overnight. (In my opinion, the greatest disservice you can do your cheesecake is not chilling it long enough. Always let it chill completely through. I promise, it will be worth the wait!)
- To make the glaze, place the chopped chocolate in a small heatproof bowl. Bring the cream to a simmer in a small saucepan or in the microwave. Pour over the chocolate and let stand briefly, 1-2 minutes. Whisk just until a smooth ganache has formed. Whisk in the butter until completely incorporated. Pour the glaze in an even layer over the chilled cheesecake. Chill thoroughly.
- To serve, carefully unmold the sides of the springform. Run a sharp knife under hot water to warm the blade, and wipe dry with a towel. Slice cleanly, wiping the blade between slices and reheating as necessary. Serve chilled.
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