Ingredients for Double Chocolate Cheesecake
- Chocolate Wafer Cookies
- Unsalted Butter
- Whipping Cream
- Instant Coffee Powder
- Semi Sweet Chocolate Chips
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 cup sour cream
- Vanilla Extract
- 4 large eggs
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How to Make Double Chocolate Cheesecake
- **Make the Crust:** Finely grind 1 ½ cups chocolate sandwich cookies in a food processor.
- Add ¼ cup (½ stick) melted unsalted butter to the food processor and blend until combined.
- Press the mixture into the bottom of a 9-inch springform pan (2 ¾-inch high sides). Wrap the outside of the pan with double-thick foil.
- Refrigerate while preparing the filling.
- **Make the Filling:** In a medium saucepan, whisk together 1 cup heavy cream and 2 tablespoons unsweetened cocoa powder (optional, omit if you prefer no coffee flavor).
- Cook over medium heat, stirring constantly, until the cocoa powder is fully dissolved.
- Reduce heat to low. Add 12 ounces (1 ½ cups) semi-sweet chocolate chips.
- Whisk until the chocolate is completely melted and the mixture is smooth. Let cool for 10 minutes.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese and 1 ½ cups granulated sugar with an electric mixer until smooth and creamy.
- Beat in 2 tablespoons cornstarch.
- Add 1 cup sour cream and 1 teaspoon vanilla extract. Beat well.
- Add 4 large eggs one at a time, beating just until blended after each addition.
- Whisk 1 cup of the cream cheese mixture into the cooled chocolate mixture.
- Gently fold the chocolate mixture into the remaining cream cheese mixture until smooth and well combined.
- Pour the batter into the prepared crust.
- **Bake:** Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan.
- Bake at 350°F (175°C) for approximately 1 hour, or until the cheesecake is softly set and slightly puffed around the edges.
- **Cool:** Turn off the oven and let the cheesecake stand in the oven with the door slightly ajar for 45 minutes.
- Remove from the oven and let it cool completely on a wire rack.
- Cover and refrigerate overnight to allow the flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
145g
Fat
131g
Carbs
16g
