Description
A creamy, silky vanilla cream cheese batter with decadent ribbons of melted bittersweet chocolate over a buttery chocolate cookie crust.
Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 32 oz full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 4 oz bittersweet chocolate, finely chopped
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (165°C). In a small bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool completely.
- Place the chopped chocolate and heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring between each burst, until completely melted and glossy. Set aside to cool slightly to room temperature.
- In a large bowl using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and 1 cup of sugar on medium-low speed until creamy and lump-free, about 2 minutes. Blend in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed after each addition just until incorporated.
- Pour all but 1 cup of the vanilla batter into the prepared crust. Stir the reserved 1 cup of batter into the melted chocolate mixture until uniform. Spoon dollops of the chocolate batter over the vanilla layer. Drag a butter knife or wooden skewer gently through the drops in figure-eight patterns to create a swirl.
- Wrap the exterior base of the springform pan securely with two layers of heavy-duty aluminum foil. Place the pan inside a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake at 325°F (165°C) for 60 to 70 minutes, until the outer edges are set but the 2-inch center still jiggles slightly when tapped. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake rest inside for 1 hour.
- Remove, bring to room temperature, and chill in the refrigerator for at least 6 hours before slicing.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 120
Keywords: Keep your mixer on low speed once the eggs are added to avoid excessive air in the batter, which can cause cracks.