Ingredients
Equipment
Method
For the Chocolate Graham Cracker Crust
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- Combine chocolate graham cracker crumbs, melted butter, and sugar. Press into the bottom and 1 inch up the sides of the prepared pan.
- Bake for 10 minutes. Set aside to cool completely.
For the Chocolate Cheesecake Filling
- Reduce oven temperature to 325°F (160°C). Melt the 8 oz of chocolate and let it cool slightly.
- Beat room temperature cream cheese and sugar until smooth. Add eggs one at a time on low speed, followed by sour cream and vanilla, mixing until just combined.
- Gently fold in the melted chocolate. Pour the filling over the cooled crust.
- Place the cheesecake in a large roasting pan and create a water bath by pouring boiling water halfway up the sides of the springform pan.
- Bake for 60-70 minutes until the edges are set but the center has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
For the Chocolate Mousse Topping
- Melt the remaining 4 oz of chocolate and let it cool to room temperature.
- Whip the cold heavy cream and powdered sugar until stiff peaks form.
- Gently fold the cooled melted chocolate into the whipped cream.
- Spread the mousse over the chilled cheesecake and refrigerate for at least 2 more hours to set.
Nutrition
Notes
For best results, use full-fat, block-style cream cheese, not the spreadable kind.
Ensure all cheesecake filling ingredients are at room temperature to prevent a lumpy batter.
Do not open the oven door while the cheesecake is baking to prevent cracking.
Ensure all cheesecake filling ingredients are at room temperature to prevent a lumpy batter.
Do not open the oven door while the cheesecake is baking to prevent cracking.