- Prep time
- 15–20 minutes, plus 12 hours chilling PT0
- Cook time
- 60 minutes PT60M
- 12 servings
Pair this rich, luscious cheesecake with a small glass of Banyuls or tawny port.
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ cup butter, melted
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 3 packages cream cheese (8 ounces each)
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon vanilla extract
Preheat oven to 350°F.
To make the crust, combine graham cracker crumbs with sugar in a small bowl. Mix in melted butter. Press into the bottom of a 9-inch springform pan. Bake 10 minutes, then let cool on a wire rack.
Lower oven temperature to 325°F.
To make the filling, melt chocolate chips in a saucepan over low heat and stir until smooth. Remove from heat and thoroughly mix in cream, then set aside. In a mixing bowl, beat cream cheese with sugar until smooth. Add cocoa and beat well. Add eggs, one at a time, and beat on low until combined. Mix in vanilla and reserved chocolate mixture until just blended.
Pour cheesecake filling over crust. Gently tap springform pan on countertop to bring any bubbles to the top. Bake for 45–50 minutes, or until center is almost set. Remove from oven and chill 1 hour before topping.
To make the topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat, then stir in cream and vanilla, and mix well with a whisk. Gently spread or pipe topping over cheesecake. Refrigerate overnight to allow cheesecake to set completely.
When ready to serve, carefully run a thin knife around the edge of the pan to loosen cake from its side, and remove metal ring carefully. Cut into slices with a clean knife run under hot water.
The pods of the cacao tree, processed to remove the cocoa butter and ground into powder.