Ingredients
- Cream cheese, softened – 24 oz
- Granulated sugar – 1 cup
- Unsweetened cocoa powder – 1/2 cup
- Eggs – 3 large
- Vanilla extract – 1 teaspoon
- Chocolate wafer cookies – 1 package (about 9 oz)
- Unsalted butter, melted – 6 tablespoons
- Heavy cream – 1/2 cup
Instructions
- Step 1: Preheat oven to 325°F (160°C). Crush chocolate wafer cookies into fine crumbs. Mix the crumbs with melted butter and press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Gradually beat in cocoa powder until well combined.
- Step 3: Beat in eggs one at a time, then stir in vanilla extract. Gently fold in heavy cream until just combined.
- Step 4: Pour the cheesecake batter over the prepared crust in the springform pan.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the sides.
Notes
- For the richest flavor, let the cheesecake sit at room temperature for 15-20 minutes before serving.
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 5 days.
- If you want an extra fudgy cheesecake, try adding a handful of chocolate chips to the batter before baking.
- Cooling the cheesecake slowly in the oven prevents cracks and gives it a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American