Decadent Chocolate Cheesecake

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A rich, creamy chocolate cheesecake with a crumbly chocolate crust and silky-smooth filling, perfect for any celebration.

Scale

1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
5 tablespoons unsalted butter (melted)
2 tablespoons granulated sugar
10 ounces semi-sweet chocolate (chopped)
1¼ cups granulated sugar
24 ounces cream cheese (softened to room temperature)
½ cup sour cream
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 large eggs (room temperature)
½ cup heavy cream
6 ounces semi-sweet chocolate (chopped)
Chocolate shavings or cocoa powder for garnish (optional)

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Preheat your oven to 350°F (175°C).
In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
Melt the chopped semi-sweet chocolate in a microwave or over a double boiler until smooth. Set aside to cool slightly.
Beat the cream cheese and granulated sugar until smooth. Mix in sour cream, cocoa powder, and vanilla extract.
Add eggs one at a time, beating until blended.
Gently fold in the melted chocolate until no streaks remain.
Pour the filling over the prepared crust and smooth the top.
Bake for about 55 minutes, until the center is set but jiggles slightly.
Turn off the oven and allow the cheesecake to cool in the oven for 1 hour.
Heat heavy cream until boiling, pour over the chopped chocolate, and stir until smooth to make the ganache.
Pour the ganache over the cooled cheesecake.
Refrigerate for at least 4 hours or overnight until set.
Garnish with chocolate shavings or cocoa powder before serving.

For best results, use room temperature cream cheese to avoid lumps. Let the cheesecake cool gradually to prevent cracking.

Find it online: https://lunarecipez.com/decadent-chocolate-cheesecake-recipe/