Chocolate Cheesecake


  • 1 1/2 lb Softened Cream Cheese
  • 3 Eggs
  • 3/4 cup Sugar
  • 15 ounce Sour Cream
  • 2 ounce Butter
  • 1 teaspoon Cinnamon
  • 2 cup Chocolate Cookie Crumbs
  • 2 ounce Butter
  • 8 ounce 60% Bissinger's Dark Chocolate
  • 1 teaspoon Vanilla
  • 2 tablespoon Cocoa Powder


Preheat oven to 325 degrees.

Mix 2 cups crumbs with 2 oz. butter and 1 tsp cinnamon. Press firmly into bottom and 1" up sides of a 10" springform pan. Wrap foil around outside of pan to keep butter from dripping and to protect while baking in water bath.

Melt chocolate with butter in microwave, 30 seconds at a time, stir and repeat until melted. In a mixing bowl, whip softened cream cheese.

Combine sugar and cocoa, add to cream cheese and mix well. Add eggs. Beat in sour cream, and vanilla. Add chocolate/butter mixture and mix well.

Place in a water bath and bake for 1 hour or until center is mostly set. Turn off oven and set timer for one hour, leaving oven door closed. After one hour, remove from water bath and allow to cool completely before refrigerating.

Serves 12.

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