Rich and creamy Chocolate Cheesecake made with real cocoa, melted chocolate, and a chocolate cookie crust. This indulgent baked cheesecake recipe is perfect for holidays, dinner parties, and special occasions.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Mix cookie crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
Beat cream cheese on low speed until smooth.
Add sugar, cocoa powder, and cornstarch; mix gently.
Blend in vanilla, sour cream, heavy cream, and melted chocolate.
Add eggs one at a time, mixing just until incorporated.
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour.
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Heat cream until steaming (not boiling).
Pour over chopped chocolate, wait 2 minutes, then stir smooth.
Spread over chilled cheesecake.
Toppings
Chocolate curls or shavings
Fresh raspberries or strawberries
Whipped cream
Espresso powder dusting
Beverages
Espresso or strong coffee
Red wine (Merlot or Cabernet Sauvignon)
Irish coffee or mocha latte
12 servings