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Chocolate Cheesecake Recipe


  • 8 ounces chocolate wafer cookies
  • 3 ounces melted sweet butter

Filling Ingredients:

  • 8 ounces semisweet chocolate morsels or squares chopped
  • 16 ounces, 2 8 ounces packages, cream cheese at room temp
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 eggs
  • 2/3 cup sour cream

Recipe Directions:

  1. Crumble the cookies and place them into bowl of food processor.
  2. Run processor til you have a fine crumb.
  3. Drizzle in butter and run til crumbs clump.
  4. Set rack in oven one third up from bottom and preheat to 375 degrees.
  5. Use a 9 x 3 inch springform pan, butter the sides but not the bottom.
  6. Pour about 2/3 of the chocolate crumbs into bottom of pan, tilt the pan and pat crumbs with fingertips to let crust form up the sides.
  7. Pour in the rest of the crumbs and pat firmly to coat the bottom.
  8. Optional: add 1/2 cup crushed peppermint candy.

Filling Directions:

  1. Place the chocolate in the top of a double boiler over hot water on low heat.
  2. In large bowl of electric mixer, cream the cream cheese until it is very smooth.
  3. Add vanilla, salt, sugar, and beat until smooth.
  4. Add the melted and slightly cooled chocolate, beat well.
  5. Add the eggs one at a time, continuously beating.
  6. Add sour cream and beat til smooth.
  7. Pour the filling into the crumb crust.
  8. Bake for 45-50 minutes, should still be soft when done.
  9. Remove from oven, cool on a rack, and gently remove cake from outer ring.

If making ahead, wrap carefully in plastic wrap and refrigerate or freeze.

Optional: Top with a spoonful of whipped cream (about 1 1/2 cups whipped with 2 tablespoons powdered sugar and 1/2 tsp vanilla) and sprinkle with additional crushed peppermints.