Ingredients
- Chocolate Graham Crackers: 1 1/2 cups, finely crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/4 cups
- Unsweetened Cocoa Powder: 1/2 cup
- Eggs: 4 large
- Sour Cream: 1 cup
- Dark Chocolate Chips: 1 cup, melted
- Cherry Pie Filling: 1 can (21 ounces)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes; let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add cocoa powder and mix well. Beat in eggs one at a time, then stir in sour cream and melted dark chocolate chips until just combined.
- Step 3: Pour the chocolate cheesecake batter over the cooled crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar.
- Step 5: Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Step 6: Before serving, top with cherry pie filling. Release from springform pan and serve.
Notes
- For the richest flavor, use the highest quality dark chocolate chips you can find!
- To prevent cracking, cool the cheesecake slowly in the oven as instructed, allowing a gradual temperature decrease.
- Serve chilled directly from the refrigerator for the best texture and flavor combination with the cherry topping.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days; freezing is not recommended due to potential texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American