Ingredients
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits if graham crackers aren’t available)
- ½ cup unsalted butter, melted
- ½ cup dark chocolate, melted (semi-sweet or milk chocolate also works)
For the cheesecake filling:
- 3 cups cream cheese, softened (full-fat cream cheese works best, but reduced-fat is okay)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream (can substitute with Greek yogurt)
- ½ cup heavy cream (can use whipping cream if needed)
For the chocolate ganache topping:
- 1 ½ cups dark chocolate chips (bittersweet or semi-sweet)
- ½ cup heavy cream
Tools:
- 9-inch springform pan
- Electric mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Saucepan for ganache
- Oven
Instructions
1. Prepare the oven and pan.
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.
2. Make the crust.
In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of your pan using the bottom of a glass or a spatula. Pour the melted dark chocolate over the crust and spread it evenly. Place the pan in the refrigerator for 10 minutes to set the chocolate layer.
3. Mix the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until the batter is well combined and silky.
4. Bake the cheesecake.
Pour the batter over the crust and smooth the top with a spatula. Bake for 55–65 minutes. The center should be just set and still slightly jiggly in the middle—like Jell-O.
5. Cool gradually.
Turn off the oven and crack the door open slightly. Leave the cheesecake inside for 1 hour to cool slowly. This helps prevent cracking.
6. Make the ganache.
In a small saucepan, heat the heavy cream until it begins to simmer (don’t let it boil). Pour it over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
7. Assemble and chill.
Once the cheesecake is completely cool, pour the ganache over the top and spread it gently with a spatula. Refrigerate for at least 4 hours—or overnight—to let everything set beautifully.
8. Slice and serve.
When ready to serve, run a knife around the edge of the pan before unlocking the springform. Slice with a warm, clean knife for the neatest pieces.
Notes
Don’t overmix the batter. Overbeating can incorporate too much air, leading to cracks. Mix just until combined.
Use room-temperature ingredients. Cold cream cheese and eggs can make the batter lumpy. Let them sit out for about 30 minutes before using.
Bake in a water bath if you’re confident. While optional for beginners, placing your cheesecake in a larger pan filled with hot water while baking can help it cook more evenly and avoid cracks. Just make sure the springform pan is wrapped tightly in foil to prevent leaks.
No springform pan? You can use a regular 9-inch round cake pan, but you’ll need to line it well and serve the cheesecake directly from the pan.
Test for doneness with a gentle jiggle. If only the center jiggles slightly, it’s done. Overbaking can lead to a dry texture.
Ganache too thick? Add a splash of warm cream and stir to loosen it up.
- Prep Time: 25 minutes
- Cook Time: 65 minutes