Ingredients
- Chocolate Graham Crackers: 1 1/2 cups, finely crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/4 cups
- Unsweetened Cocoa Powder: 1/2 cup
- Eggs: 4 large
- Sour Cream: 1 cup
- Dark Chocolate Chips: 1 cup, melted and cooled slightly
- Cherry Pie Filling: 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers and melted butter. Press mixture evenly 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 and creamy. Beat in cocoa powder until well combined.
- Step 3: Beat in eggs one at a time, then stir in sour cream and melted chocolate. Be careful not to overmix.
- Step 4: Pour batter over the cooled crust. Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off oven and let cheesecake cool in the oven for 1 hour with the door slightly ajar. This will prevent cracking.
- Step 6: Remove cheesecake from oven and let cool completely. Spread cherry pie filling evenly over the top. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a cleaner slice, chill the cheesecake completely before adding the cherry topping.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- A dollop of whipped cream or a sprinkle of cocoa powder elevates each serving beautifully.
- Don't skip the gradual cooling process in the oven; it's key to preventing cracks and a perfectly smooth cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American