• 12 ounces bittersweet chocolate, chopped
  • 24 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream, room temperature
  • Ganache: 4 ounces bittersweet chocolate, finely chopped
  • 1/3 cup heavy whipping cream
  • 1/2 tablespoon butter, room temperature
  • Chocolate cookie crust: 2 cups chocolate cookie crumbs
  • 1/2 teaspoon vanilla
  • 7 tablespoons butter, unsalted


Chocolate cookie crust: Preheat oven to 350°F. Butter 10 inch springform pan. Place the springform pan on larger baking sheet (to catch any leaks). In a bowl combine the chocolate waffer cookie crumbs with melted butter and vanilla. Press crumbs into the bottom of the springform pan. Press till smooth and even. Bake for 5 minutes or until set. Remove and cool.

Filling: Melt the chocolate in a stainless steel bowl placed over a sauce pan of simmering water. When chocolate is melted, remove from heat and set aside to cool to room temperature.

In the bowl of your mixer, fitted with the paddle attachment, beat the cream cheese, on medium low speed, until smooth. Add sugar and beat until combined. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the original melted chocolate and beat until incorporated. Finally, fold in the sour cream. Pour the batter into the spring form pan on top of cookie crust. Bake for 50-55 minutes in 350°F oven until firm yet the center is still a little moist and wobbly. Remove from oven and loosen with sharp knife around inside edge of pan -helping to prevent the surface from cracking as it cools. Let cool to room temperature and then cover and refrigerate for an hour before covering with the ganache.

Ganache: Place chopped chocolate in a heatproof bowl. Heat the cream and butter in a small sauce pan over medium heat or in the microwave. Bring just below boil. Pour over the chopped chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over the cheesecake. With offset spatula or back of spoon, spread the ganache evenly over the cheesecake top. Cover and return to the refrigerator for several hours, or overnight. This cheesecake is quite rich so cut small slices.

Recipe Yield: 16 slices


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