Ingredients:

  • 1 ½ cups chocolate graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • ⅓ cup sour cream
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 oz dark chocolate, melted and cooled
  • 3 large eggs

Instructions:

  1. Preheat the oven to 350°F (180°C). Combine chocolate graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes; remove and let cool slightly.
  2. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and beat until fluffy. Mix in sour cream, heavy cream, and vanilla extract. Slowly stir in the melted chocolate until well incorporated. Add eggs, one at a time, mixing on low speed until just combined.
  3. Pour the filling over the cooled crust. Place the springform pan on a baking sheet and fill the baking sheet with hot water to create a water bath. Bake for 50-55 minutes until the edges are set, and the center has a slight jiggle.
  4. Turn off the oven and crack the door; let the cheesecake cool in the oven for 1 hour. Remove from the water bath and refrigerate for at least 4 hours, preferably overnight.
  5. Run a knife around the edge to loosen the cheesecake, remove the springform pan, and slice.