Dessert Chocolate Cheesecake

Chocolate Cheesecake

This recipe was featured on
"You're the Chef" episode #603.

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.85 out of 5 (47 ratings)

Yield: Two, 10-inch cakes


  • 2 each 9 oz. packages of chocloate cookie wafers, crushed
  • 1/2 lb. salted butter, melted
  • 1/2 c. mixed nuts, ground
  • 2 lb. cream cheese, room
  • 1 1/2 c. granulated sugar
  • 1 1/2 lb. real semi-sweet chocolate chips
  • 11/4 c. sour cream
  • 5 each large eggs
  • 3/4 c. heavy cream
  • 1 1/2 tsp. vanilla


Crust procedure:
  1. Combine the cookie crumbs, butter and nuts and press into a 10-inch spring-form pan or a 10-inch cake pan lined with waxed paper.
Filling procedure:
  1. On high speed in a mixer with a paddle, cream the cheese and sugar until it is light and fluffy, scraping the bowl at least once.
  2. Melt the chocolate over a water bath.
  3. Mixing with a whisk in a large bowl, beat the eggs and sour cream together completely, and then add heavy cream and the vanilla, mixing thoroughly.
  4. Add the sour cream mixture in three stages to the cream cheese, scraping the bowl after each addition.
  5. Whisk in the chocolate mixture.
  6. Pour the cheesecake mixture into the chocolate crust. Bake in a 350°F oven for one hour with a cake pan of water in the oven on a separate shelf. The cheesecake should be firm, except for the center two inches.
  7. Remove and cool, then chill until you are ready to serve.

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