Ingredients
– 1 ½ cups chocolate graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 teaspoon vanilla extract
– 8 ounces semi-sweet chocolate, melted
– 4 ounces milk chocolate, melted
– 4 ounces white chocolate, melted
– ¼ cup cocoa powder
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Double boiler or microwave-safe bowl
– Cooling rack
Step-by-Step Instructions
To start, I like to preheat my oven to 325°F (160°C) so it’s perfectly ready when my cheesecake batter is complete. First, I combine the chocolate graham cracker crumbs and melted butter in a mixing bowl until fully combined. Once I’ve got a sandy consistency, I press this mixture firmly into the bottom of my springform pan. It’s important to pack it well for a solid crust! Now, I set that aside to cool while I prepare the creamy filling. (See the next page below to continue steps…)