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Dense Wintertime Chocolate Cheesecake Recipe


For the crust:

  • 9 ounces chocolate wafer cookies
  • 7 tablespoons melted butter

For the filling:

  • 8 ounces of semi sweet chocolate
  • 16 ounces cream cheese, room temperature
  • 1 tsp vanilla
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar, plus 2 tablespoons if using the bittersweet chocolate
  • 2 eggs, extra large or large
  • 3/4 cup sour cream

Chocolate Cheesecake Recipe Directions:

  1. While preparing the crust, melt chocolate in a double boiler on the stove.
  2. Crumble the cookies into food processor and crush into a medium crumb.
  3. Drizzle in the melted butter, continue running blade just until crumbs start to clump.
  4. Turn off processor and pat the crumbs into to bottom of a nine inch spring form pan. Tilt the pan and pat crumbs 1/2 inch up the sides of the pan.  This cheese cake can also be prepared in a 7 x 11 inch pyrex pan and cut into squares to serve instead of wedges as in the round pan.
  5. Using an electric mixer beat the cream cheese until smooth.
  6. Add the vanilla, salt, and sugar, beating well.
  7. Allow the chocolate to cool slightly and add to the cream cheese, beat well.
  8. Add the eggs and finally the sour cream, blending well.
  9. Pour into prepared crust.
  10. Bake for 50 minutes, no longer.  Let cool, and refrigerate or wrap carefully in plastic wrap and foil and may freeze.  Allow to thaw 12 hours in fridge before serving.
  11. Slice and serve with whipped cream, or whipped cream and raspberry puree.