Chocolate Cheesecake with Cookie Crust and Chocolate Frosting
A tall baked chocolate cheesecake with a cookie crust, a silky filling, and whipped chocolate frosting.
Equipment
- 9-inch springform pan
- Food processor
- Stand mixer or hand mixer
- Rubber spatula
Ingredients
Main Ingredients
- 2 ⅔ cup crushed chocolate sandwich cookies about 32 cookies
- 7 tbsp unsalted butter melted
- 32 oz cream cheese room temperature, 4 bricks
- ⅔ cup granulated sugar
- 1 ½ cup heavy cream room temperature
- ⅓ cup sour cream room temperature
- 1 tsp pure vanilla extract
- ½ tsp kosher salt for the filling
- 4 large eggs room temperature
- 3 large egg yolks room temperature
- 1 cup chocolate chips melted and slightly cooled
- ½ cup unsweetened cocoa powder
- 1 ½ tbsp all purpose flour
- ½ cup unsalted butter room temperature, for the frosting
- ¼ cup chocolate chips melted, for the frosting
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder for the frosting
- 1 pinch kosher salt for the frosting
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F. Stir the cookie crumbs with the melted butter until damp, press firmly into the bottom of the springform pan, and bake 8 to 10 minutes. Cool while you mix the filling.
- Beat the filling. Beat the cream cheese and sugar on medium low speed until smooth, about 2 minutes. Mix in the cream, sour cream, vanilla, and salt, scraping the bowl so no lumps remain.
- Fold in chocolate. Add the eggs and yolks and mix on low just until blended. Stir in the melted chocolate, cocoa, and flour by hand until the batter is glossy, then pour it over the crust.
- Bake and rest. Bake 55 to 60 minutes, until the edges are set and the center wobbles slightly. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
- Chill and frost. Cool to room temperature, then refrigerate at least 4 hours. Whip the butter, powdered sugar, cocoa, melted chips, and salt until fluffy, spread over the top, and slice with a warm knife.
Notes
Substitutions: Use chocolate graham crackers mixed with 2 tablespoons sugar for a lighter crust, and swap the sour cream for plain full fat Greek yogurt.
Tips: Keep every cold ingredient at room temperature, melt the chips gently, and do not overmix after the eggs go in.
Storage: Refrigerate covered up to 4 days, or freeze slices wrapped tightly up to 1 month.