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Ultimate Chocolate Cheesecake

Jill Lodato
Servings 16 slices

Equipment

  • Springform pan
  • Food processor
  • electric mixer

Ingredients
  

  • 4 8 ounce blocks of cream cheese - room temperature
  • 1 1/2 Cups sugar
  • 1/2 Cup sour cream
  • 1/4 Cup unsweetened cocoa powder
  • 10 ounces semi-sweet chocolate chips
  • 4 large eggs
  • 1/4 Cup hot coffee or warm milk
  • 25 chocolate covered pretzels (for crust)
  • 5 tbsp melted butter (for crust)

Instructions
 

  • Makes 16 slicesTo make crust:
    1. With a food processor or ziploc bag, crush the pretzels until fine crumbs.
    2. Stir in melted butter.
    3. Press into springform pan.
    4. Bake at 350F for 10 minutes.
    5. Let cool.  
    To make Cheesecake: 
    Before mixing, melt the chocolate chips in a microwave safe bowl. Add 1/4 Cup hot coffee or milk and stir. Then at 30 second intervals, melt and stir until melted. Let cool. 
    In a large bowl, beat the cream cheese until creamy. 
    Slowly beat in sugar.
    Add in sour cream.
    Add in cocoa powder.
    Beat in one egg at a time, mixing well.
    Add in melted chocolate chips. Mix well, scraping down the sides. 
    Pour into springform pan.
    Bake at 350 F for 60 minutes.
    Put a pan of water under the pan while baking.
    Check for doneness in the middle - it should be firm. Bake at 10 minute intervals if it is not baked. 
    Turn off oven. Let cheesecake stay in oven for 1 hour longer.Let cool before releasing the springform pan.
    Refrigerate until serving.
    Preheat oven 350 F