Chocolate Cheesecake (Printable Version)

# What You'll Need:

→ For the Crust

01 - 1½ cups chocolate cookie crumbs (crushed Oreos or chocolate graham crackers)
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ For the Cheesecake

04 - 300g semi-sweet chocolate, chopped
05 - 1¼ cups granulated sugar
06 - 680g cream cheese, softened to room temperature
07 - ½ cup sour cream
08 - ¼ cup unsweetened cocoa powder
09 - 1 teaspoon vanilla extract
10 - 3 large eggs, room temperature

→ For the Ganache Topping

11 - ½ cup heavy cream
12 - 170g semi-sweet chocolate, chopped
13 - Chocolate shavings or cocoa powder for garnish (optional)

# Step-by-Step Directions:

01 - Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, and slightly up the sides to form the crust.
02 - Melt the chopped chocolate either in a microwave or over a double boiler until smooth. Set aside to cool slightly. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream, cocoa powder, and vanilla extract until well combined. Add the eggs one at a time, beating just until blended after each addition. Gently fold the melted chocolate into the cream cheese mixture until no streaks remain.
03 - Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, or until the center is set but still slightly jiggly. Avoid opening the oven door often as this can cause the cheesecake to crack. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
04 - Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading to cover the top.
05 - Refrigerate the cheesecake for at least 4 hours, or overnight, until set. Garnish with chocolate shavings or a dusting of cocoa powder before serving.

# Helpful Notes:

01 - Use high-quality chocolate with 60-70% cocoa content for the perfect balance of sweetness and depth.
02 - Ensure all ingredients are at room temperature for a smooth batter and to prevent lumps.
03 - Mix ingredients until just combined to avoid incorporating excess air, which can lead to cracks.
04 - The cheesecake is done when the center is slightly wobbly; overbaking will dry it out.
05 - For best results, allow the cheesecake to cool gradually in the oven with the door cracked to prevent surface cracks.
06 - This dessert freezes well for up to 2 months when wrapped properly; thaw overnight in the refrigerator.

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