Ingredients
- Chocolate graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/4 cup
- Eggs: 3 large
- Sour cream: 1/2 cup
- Dark chocolate chips: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa powder until well combined.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in sour cream and dark chocolate chips.
- Step 4: Pour the cheesecake batter over the cooled crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- For a richer flavor, try gently melting a few extra dark chocolate chips and drizzling over each slice before serving.
- When adding eggs, make sure they're at room temperature to ensure a smooth batter and prevent curdling.
- To avoid cracking, cool the cheesecake slowly in the oven as instructed; a sudden temperature change can cause it to sink and crack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American