Chocolate Cheesecake

A luscious, rich dessert that combines creamy cheesecake with a decadent chocolate base, topped with a smooth bittersweet chocolate sauce. Perfect for chocolate lovers!

Servings: 10-12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes (including chilling time)

Ingredients

For the Base:

• 1 1/3 cups biscuit crumbs
• 1/2 cup butter (melted)
• 1 tablespoon cocoa powder

For the Cheesecake Filling:

• 6 oz chocolate (melted)
• 2 1/2 cups cream cheese (softened)
• 3/4 cup sugar
• 1 tablespoon gelatin powder
• 3 large eggs
• 2/3 cup sour cream
• 1 teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the Sauce:

• 3 oz bittersweet chocolate (chopped)
• 1/2 cup heavy cream
• 1 teaspoon corn syrup

Directions

1. Prepare the Base:
   Preheat the oven to 350°F (175°C).
   Mix the biscuit crumbs, melted butter, and cocoa powder in a bowl until it forms damp, clumping crumbs. Press the crumbs into the bottom of a springform pan to form an even base. Place the pan in the freezer while you prepare the filling.

2. Make the Cheesecake Filling:
   Boil water in a kettle. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
   Beat the cream cheese until soft, then add sugar and gelatin powder (dissolve gelatin in 1 tablespoon hot water), beating again to combine.
   Add the whole eggs and yolks, followed by sour cream. Mix in the cocoa powder dissolved in hot water and melted chocolate. Beat until smooth and creamy.

3. Bake the Cheesecake:
   Line the outside of the springform pan with cling wrap and a layer of foil to protect it from the water bath. Place the pan in a roasting pan.
   Pour the cheesecake filling into the prepared pan. Add hot water to the roasting pan to reach halfway up the side of the cheesecake pan.
   Bake for 45 minutes to 1 hour. The top should be set, but the center should still have a slight wobble.

4. Cool and Refrigerate:
   Once baked, remove the cheesecake from the oven and carefully peel away the foil and cling wrap.
   Let it cool to room temperature, then refrigerate it overnight to set. Once chilled, gently remove the cheesecake from the springform pan.

5. Prepare the Sauce:
   Melt the chopped bittersweet chocolate, heavy cream, and corn syrup in a saucepan. Once melted, whisk it to a smooth sauce. Let it cool slightly before pouring it over the cheesecake.

6. Serve:
   Pour the chocolate sauce over the chilled cheesecake and serve!

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Nutritional Values (Per Serving):

• Calories: ~350
• Protein: 6g
• Carbohydrates: 30g
• Fat: 24g
• Sugar: 22g
• Fiber: 3g
• Sodium: 200mg

This chocolate cheesecake is a rich and decadent treat for any occasion, sure to satisfy even the most intense chocolate cravings.