Ingredients
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Chocolate sandwich cookies, finely crushed: 1 1/2 cups
- Butter, melted: 6 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed chocolate cookies and melted butter. Press mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Step 3: Beat in cocoa powder and vanilla extract until well combined. Add eggs one at a time, beating well after each addition.
- Step 4: Pour batter over the prepared cookie crust in the springform pan.
- Step 5: Bake for 55-65 minutes, or until the center is just set. Let cool completely in the oven with the door ajar, then refrigerate for at least 4 hours before serving.
Notes
- For the best flavor and texture, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- To gently warm individual slices, microwave in 10-second intervals until slightly softened, enhancing the fudge flavor.
- A dollop of whipped cream and a sprinkle of cocoa powder make for a delightful presentation.
- Be sure your cream cheese is fully softened; this prevents lumps and ensures a perfectly smooth cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American