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  • CRUST:
  • 1/2 cup 1/2 cup graham cracker crumbs
  • 3/4 cup 3/4 cup finely ground chocolate sandwich (recommended: Oreo), chocolate cookie part only, no white filling
  • 4 Tbs 4 Tbs (1/2 stick) unsalted butter, melted
  • 2 Tbs 2 Tbs sugar
  • 6 ounces 6 ounces semisweet chocolate
  • 2 1/2 lbs 2 1/2 lbs cream cheese, softened
  • 1 1/2 cups 1 1/2 cups sugar
  • 1 tsp 1 tsp vanilla extract
  • 1 Tbs 1 Tbs unswwtened cocoa powder
  • 4 large 4 large eggs
  • 1/2 cup 1/2 cup sour cream
  • 1 (1 1/2-ounce) 1 (1 1/2-ounce) milk chocolate bar


Adapted from


Step 1

Make sure the oven rack is in the center position and preheat the oven to 375F.

In large mixing bowl, combine all the crust ingredients with a fork and mix until well combined. Press the cookie mixture into the bottom of a buttered 9-inch springform pan. Bake the crust until fragrant and just set, about 8 to 10 minutes. Remove from oven and let cool for at least 15 minutes before adding filling.

Reduce oven temperature to 350F.

Coarsly chopp chocolate and place in an heat-proof bowl. Melt chocolate over a barely simmering pot of water until smooth. Set aside for at least 5 minutes to cool.

Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Sift the cocoa powder into the cream cheese mixture and beat to incorporate. Turn the mixer off.

Add the eggs, one at at time, beating well after each addition. Be sure to turn the mixer off before you add each egg. Add the sour cream and melted chocolate and beat until smooth. Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.

Bake at 350F until cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes. Remove from oven and place on wire rack to cool.

Grate teh chocolate bar and sprinkle the shaving over top of the cheesecake while it's still hot.

Let the cheesecake cool for 1 hour. Cover the cheesecake with plastic wrap and refigerate at least 4 hours or overnight.

When serving, run a sharp small knife around the edges to loosen; remove outer edge. Slice and serve.

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