Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly to prevent sticking.

Step 2: In a medium bowl, combine graham cracker crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.

Step 3: Spread the melted dark chocolate evenly over the crust. Place the pan in the refrigerator for 10 minutes to let the chocolate set firmly before adding the filling.

Step 4: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract, sour cream, and ½ cup heavy cream until fully combined.

Step 5: Pour the cheesecake batter over the chilled chocolate crust. Bake for 55-65 minutes, until the center is just set but still slightly jiggly. Avoid overbaking to keep a creamy texture.

Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracks.

Step 7: For the ganache, heat ½ cup heavy cream in a small saucepan until it starts to simmer. Pour it over the dark chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.

Step 8: After the cheesecake has cooled completely, pour the ganache over the top and spread evenly. Refrigerate the cheesecake for at least 4 hours or overnight to set before serving.

Tips & Variations

Use a water bath during baking to further reduce cracking and keep the cheesecake moist.

To add a fruity twist, serve with fresh raspberries or strawberry sauce alongside.

Swap dark chocolate for milk chocolate if you prefer a sweeter flavor.

For a nutty crunch, sprinkle chopped toasted pecans on the ganache before it sets.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture and flavor. When ready to serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Leftovers can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day ahead to allow the flavors to meld and the ganache to set properly. Just refrigerate as instructed and remove about 15 minutes before serving.

How do I prevent cracks on the cheesecake surface?

Allowing the cheesecake to cool gradually in the oven with the door slightly open helps prevent cracks. Also, avoid overbaking and ensure that ingredients come to room temperature before mixing.