Chocolate Cheesecake

16 ingredients
6 steps

Ingredients

  • FOR THE CRUST:
  • 1 cup Chocolate Graham Cracker Crumbs
  • 1/4 cups Butter, Melted
  • _____
  • FOR THE FILLING:
  • 24 ounces, weight (3 Packages) Cream Cheese
  • 1-1/4 cup White Sugar
  • 1 cup Sour Cream
  • 2 teaspoons Vanilla Extract
  • 1/2 cups Hershey's Cocoa
  • 2 Tablespoons Flour
  • 3 whole Eggs
  • _____
  • FOR THE CHOCOLATE DRIZZLE:
  • 1/2 cups Chocolate Chips
  • 2 teaspoons Shortening

Directions

  1. 1
    To prepare the crumb crust, combine chocolate graham cracker crumbs (put one of the little packages into a Ziploc bag and roll with a rolling pin until all crumbled) with melted butter. Press into the bottom of a 9-inch springform pan.
  2. 2
    Heat oven to 450 degrees.
  3. 3
    Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, and beat until just blended. Pour into crust.
  4. 4
    Bake for 10 minutes at 450F. Reduce oven to 250F and continue baking for 40 minutes. Remove from the oven to a wire rack. Cool completely before removing from the pan. Loosen the cake with a knife before removing the releasing the side. Drizzle with chocolate and refrigerate for at least 4 to 6 hours before serving. Store covered in the refrigerator.
  5. 5
    To make the drizzle, place chocolate chips and shortening into a small microwaveable bowl. Microwave for 30 seconds. If necessary, microwave for an additional 15 seconds at a time, stirring after each heating, just until chips are melted. Pour into a baggie and snip the tip of the baggie off with scissors. Squeeze drizzle back and forth over the top of the cake, filling in cracks if necessary!
  6. 6
    Note: If you are transporting this cheesecake to serve away from home, it can also be made in a 9 x 13 pyrex pan, which aids in cutting and serving.

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