Prepare the Pan & Crust
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, then wrap the bottom securely with foil to prevent leaks during baking.
In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly while you prepare the filling. This step helps the crust hold together once the cheesecake is sliced.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy, scraping down the sides of the bowl as needed.
Add the cocoa powder and mix until fully incorporated. Blend in the sour cream to add richness and ensure a silky texture.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Stir in the vanilla extract and melted chocolate, mixing gently to avoid incorporating excess air.
Pour the chocolate cheesecake filling over the prepared crust and smooth the top evenly.
Bake & Cool
Bake for 55–65 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until fully chilled and set.
Coconut Pecan Topping & Assembly
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