My brother Julian devised this recipe and made it when we were at our parents’ house for Mother’s Day. It is absolutely, totally amazing. Ju is our go-to guy for any kind of cake, candy, or fancy dessert — he even made my wedding cake.
- 9 chocolate graham crackers, finely crushed (one package)
- 2 Tbsp. sugar
- ½ Tbsp. cocoa powder
- 4 Tbsp. melted butter
- 12 oz. cream cheese, softened
- ¾ cup sugar
- 2 Tbsp. cocoa powder
- 2 eggs
- 1 tsp. vanilla
- Dash salt
- 8 oz. semi-sweet chocolate chips
- 1 cup sour cream
- 4 Tbsp. sugar
- 1 tsp. vanilla
- 4 oz. semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Cocoa powder (optional)
Combine ingredients for crust; mix well. Press into bottom of an 8-inch
springform pan and set aside.
Preheat oven to 325 degrees. Melt chocolate chips in microwave a little at a time,
until just melted and smooth. Beat cream cheese until light and fluffy; combine
sugar, cocoa and salt and add to cream cheese. Beat in eggs and vanilla. Add
melted chocolate; beat just until blended (do not overbeat). Pour into prepared
crust. Place springform pan on baking sheet and bake for 40 minutes. Turn off
oven; let cheesecake remain in oven 30 minutes without opening door. Remove
from oven; cool completely. Chill.
Once the cheesecake is thoroughly chilled, combine sour cream, sugar,
and vanilla. Melt 4 oz. chocolate chips in the microwave until just melted and
smooth. Add to sour cream mixture and stir until well blended. Whip the cream
(without sugar) until stiff peaks form; fold into sour cream and chocolate. Spread
over top of cheesecake. Dust the top of the cheesecake with cocoa powder, or
garnish with chocolate curls, as desired. Refrigerate until ready to serve.
Charity’s suggestions: You’ll want extra whipped cream for serving, and it’s positively delightful with fresh strawberries.