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Chocolate Cheesecake with Chocolate Ganache

Elina James
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Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Crust:
  • 2 cups chocolate cookie crumbs (like Oreos, finely crushed)
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • Pinch of salt
  • For the Chocolate Cheesecake Filling:
  • 24 oz (680g) cream cheese, room temp
  • 1 cup granulated sugar
  • 1 cup sour cream, room temp
  • 3 large eggs, room temp
  • 8 oz semisweet chocolate, melted u0026 slightly cooled
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Chocolate Ganache Topping:
  • 1 cup heavy cream
  • 8 oz semisweet chocolate, finely chopped
  • 1 tbsp unsalted butter (optional for extra gloss)

Instructions
 

  • Prepare the Crust : Preheat oven to 325°F (165°C). Mix crumbs + melted butter + sugar + salt. Press firmly into the bottom of a 9-inch springform pan. Bake 10 minutes, then cool slightly.
  • Prepare the Filling : Beat cream cheese until smooth and fluffy. Add sugar, mix well. Mix in sour cream, vanilla, salt. Add melted chocolate and cocoa powder; combine fully. Add eggs one at a time, mixing slowly — don’t overbeat! Pour filling over crust and smooth top Wrap pan exterior tightly in foil. Place inside a larger pan; fill outer pan with hot water halfway up. Bake 60–70 minutes, until edges are set but center jiggles slightly. Turn off oven; let cheesecake cool inside for 1 hour.
  • Cool u0026 Chill : Remove from water bath. Cool fully, then refrigerate at least 4 hours or overnight.
  • Make the Ganache : Heat cream until steaming (not boiling). Pour over chopped chocolate; wait 2 minutes. Stir smooth; mix in butter for shine. Pour over cold cheesecake; spread gently. Chill 30 minutes to set.