Chocolate Cheesecake


Prep Time: 20 minutes
Cook Time: 8–9 minutes
Total Time: About 2½ hours (includes chilling time)
Servings: 8
Category: Dessert

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Notes After Making

Add

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Ingredients

Oreo or Chocolate Graham Cracker Crust

Chocolate Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½–1 teaspoon cornstarch
  • ¼ cup hot coffee
  • 6 ounces bittersweet or semisweet chocolate, melted
  • ¼ cup sour cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Sour Cream Chocolate Topping

  • 1 cup reduced-fat sour cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cocoa powder

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Instructions

  1. Place butter in a 9-inch pie plate and microwave until melted.
  2. Stir in Oreo crumbs with a fork until evenly coated.
  3. Press mixture firmly into the bottom and up the sides of the pie plate to form the crust.
  4. Microwave crust for 1 minute. Set aside.

Make the Filling

  1. Place chopped chocolate in a bowl and pour hot coffee over it.
  2. Stir until chocolate is completely melted and smooth. Let cool slightly.
  3. In a medium bowl, beat cream cheese, sugar, and cornstarch with a mixer until smooth and creamy, about 1–2 minutes.
  4. Mix in melted chocolate mixture, sour cream, vanilla, and salt until smooth.
  5. Add eggs last and mix just until incorporated. Avoid overmixing.
  6. Microwave uncovered for about 8–9 minutes total, stirring every 2 minutes.
  7. During the last 2 minutes, microwave in 1-minute intervals and stir gently to prevent overcooking.
  8. The center should appear slightly glossy and just set.
  9. Pour filling into prepared crust and smooth the top.

Add Topping

  1. Mix sour cream, sugar, vanilla, and cocoa powder until smooth.
  2. Carefully spread topping over the warm cheesecake filling.
  3. Refrigerate at least 2 hours until fully chilled and firm.

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Jessica’s Notes

Best served with:

  • Whipped cream
  • Fresh raspberries or strawberries
  • Chocolate shavings

Prep Ahead:

  • Make up to 2 days ahead and refrigerate until serving.
  • Cheesecake texture improves as it chills.

Storage:

  • Store covered in the refrigerator for up to 5 days.

Freezer-friendly:

  • Freeze without topping for up to 2 months.
  • Thaw overnight in the refrigerator before serving.

Variations:

  • Add 1 teaspoon espresso powder for a deeper mocha flavor.
  • Add crushed peppermint candy for a holiday version.

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