Ingredients
Method
For the crust
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine the crust ingredients in a small bowl and press the mixture into the bottom and up the sides of the pan.
- Refrigerate the crust while preparing the filling.
For the filling
- Beat the cream cheese, sugar, and cocoa powder in a large mixer bowl until smooth and well combined.
- Mix in the melted chocolate until smooth and set the mixture aside.
- Whip the heavy whipping cream, powdered sugar, and vanilla extract in a separate large bowl on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions until well combined.
- Spread the filling evenly over the crust and refrigerate for 5-6 hours or overnight until firm.
For the whipped cream topping
- Whip the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl on high speed until stiff peaks form.
- Remove the cheesecake from the pan, place it on a serving platter, and pipe the whipped cream around the rim.
- Garnish the cheesecake with desired toppings, such as chocolate shavings, mini chocolate chips, or sprinkles.
- Store the cheesecake in the refrigerator until ready to serve and consume within 4-5 days.
Nutrition
Notes
Chocolate Choice: I have found that using high-quality chocolate bars rather than chips results in a much smoother melt and a richer, more professional flavor.
Temperature Control: I cannot stress enough how