Prep Time::30 mins
Additional Time:: 1 hr 30 mins
Total Time:: 2 hrs
Servings::8
Yield::1 (8-inch) cheesecake
Ingredients
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1 cup graham cracker crumbs
1/4 cup salted butter, melted
1/2 cup white sugar, divided
5 ounces dark chocolate, chopped
2 tablespoons unsweetened cocoa powder, sifted
2 or 3 tablespoons hot water, or as needed
1 (8-ounce) package cream cheese, softened
1/2 cup heavy cream
Directions
Gather your ingredients.
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Mix graham cracker crumbs with melted butter and 1 tablespoon of sugar; press crumb mixture into bottom and 1/2-inch up the sides of an 8-inch springform pan. Refrigerate crust while you make the filling.
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Melt chocolate in a microwave-safe glass or ceramic bowl in the microwave on high power for 1 to 2 minutes, or until melted, stirring every 15 seconds; set aside to cool.
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Whisk cocoa powder and enough warm water together in a medium bowl to form a smooth paste.
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Beat cream cheese and remaining sugar into cocoa mixture until combined; set aside.
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Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in cooled melted chocolate.
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Fold chocolate cream mixture into cream cheese mixture until thoroughly combined; spread on top of graham cracker crust.
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Freeze cheesecake for 1 hour. Thaw in the refrigerator for 30 minutes before serving.
Cook’s Note
Taste a little of the filling to ensure that the right amount of chocolaty goodness has been reached. You can add a little more of the cocoa powder and water mixture to taste.
Instead of freezing, the cheesecake can also be covered and chilled at least 2 hours before serving.
Cheesecake may be stored in an airtight container and chilled up to 5 days.