The Best Dark Chocolate Cheesecake

Crust and Cheesecake Batter

Step 1: Prepare the crust [01:09]

1. Preheat the oven to 300°F.
2. Wrap the bottom of a 9-inch springform pan with a couple of sheets of heavy-duty foil to prevent water from seeping in.
3. Spray the inside of the pan with non-stick cooking spray.
4. Place 22 chocolate sandwich cookies into a food processor and pulse until fine crumbs are formed.
5. Pour in 1/3 cup of melted unsalted butter and pulse again to combine.
6. Transfer the cookie crumbs into the prepared pan and press them firmly into the bottom.

Step 2: Prepare the cheesecake batter [02:35]

1. In a mixing bowl, beat 4 packages of softened cream cheese (8oz each) for 8-10 minutes, scraping down the sides occasionally, until very smooth.
2. Add 2 teaspoons of coffee extract and 2 teaspoons of vanilla extract.
3. Add 1 cup of white granulated sugar, 1 teaspoon of sea salt, and 1 cup of sour cream. Mix for 1 minute.
4. Add 1/2 cup of dark cocoa powder and mix.
5. Pour in 1 cup of melted semi-sweet chocolate chips and mix.
6. Add 4 large eggs one at a time, mixing on medium speed after each addition.
7. Continue mixing for a couple of minutes, scraping down the sides, until the batter is well-combined.
8. Pour the batter over the prepared crust.

Step 3: Bake [05:21]

1. Place the springform pan inside a larger baking pan with high sides.
2. Fill the larger pan with about 3/4 of an inch of hot water.
3. Bake the cheesecake at 300°F for 2 hours.
4. After 2 hours, turn the oven off and prop the oven door open with a spoon or spatula to allow the cake to cool gradually for a couple of hours.
5. Let the cake sit at room temperature for another couple of hours, then place in the refrigerator overnight.

Chocolate Ganache and Decoration

Step 4: Chocolate Ganache [07:02]

1. Combine 1 cup of semi-sweet dark chocolate chips and 1/3 cup of heavy cream in a bowl.
2. Heat in the microwave or on the stovetop until the chocolate is completely melted and the mixture is smooth.
3. Pour the ganache over the top of the chilled cheesecake and spread it evenly to the edges.
4. Refrigerate for 15-20 minutes to allow the ganache to set.

Step 5: Decoration [07:58]

1. Prepare a batch of cream cheese frosting.
2. Place the frosting in a piping bag with a Taco tip #847.
3. Pipe small dollops of frosting around the top of the cheesecake, overlapping each other.
4. If desired, sprinkle some chocolate sprinkles on top.