Chocolate Cheesecake

Prepare the Crust:

Preheat the oven to 325°F (163°C).

In a medium bowl, combine the chocolate cookie crumbs and sugar.

Stir in the melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and let cool.

Make the Filling:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the vanilla extract and mix until combined.

Add the eggs one at a time, beating well after each addition.

Stir in the melted chocolate until fully incorporated.

Fold in the sour cream until the mixture is smooth.

Pour the filling over the cooled crust.

Bake the Cheesecake:

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, or overnight.

Prepare the Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove from heat and add the chopped chocolate.

Let sit for 5 minutes, then stir until smooth and glossy.

Allow the ganache to cool slightly before pouring over the chilled cheesecake.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time)

Kcal: 450 kcal per serving | Servings: 12 servings