Ingredients
Scale
- 2 cups ground chocolate wafers
- 0.5 cups unsalted butter
- 16 ounces cream cheese
- 0.5 cups sugar
- 2 tablespoons brown sugar
- 3 large eggs
- 12 ounces semisweet chocolate
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.5 cups fruit juice
- 0.5 cups heavy cream
- 1 cup sour cream
- 0.75 cups sour cream
- 2 tablespoons fruit juice
- 0.5 ounces semisweet chocolate
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (180°C) and grease a springform pan. The warmth fills the kitchen, creating an inviting atmosphere.
- Mix the ground chocolate wafers and melted butter until it resembles wet sand, then press firmly into the pan bottom.
- Bake the crust for about ten minutes until set but not browned, then let it cool completely on a wire rack.
- In a large bowl, beat softened cream cheese until smooth, then gradually add sugars while mixing on low speed until well combined.
- Add eggs one at a time, mixing just until fully blended and no lumps remain.
- Stir in melted semisweet chocolate and melted butter, then incorporate vanilla extract and both creams smoothly.
- Pour the filling over the cooled crust and smooth it out before returning it to the oven.
- Bake until edges are set but center remains slightly jiggly, checking doneness by gently shaking the pan.
- Let the cheesecake cool at room temperature before refrigerating overnight for best flavor melding.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 24g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg