Ingredients
Equipment
Method
Prepare the Chocolate Cookie Crust
- Preheat the Oven: Preheat the oven to 325°F.
- Process the Cookies: Place the chocolate bear grahams in a food processor and process until they become fine crumbs.
- Combine the Crust: Melt the butter, then mix it thoroughly with the cookie crumbs.
- Press the Crust: Firmly press the crumb mixture over the bottom of an 8-inch or 9-inch cheesecake pan; if using an 8-inch springform pan, make sure it is deep enough.
- Bake the Crust: Bake the crust at 325°F for 10 minutes.
- Cool the Crust: Remove the baked crust from the oven and allow it to cool.
Prepare the Cheesecake Batter
- Grease the Pan: Once the crust has been baked, lightly grease the sides of the cheesecake pan with oil spray.
- Melt the Chocolate: Place the chopped chocolate or chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring between each interval, until completely melted; set aside to cool.
- Beat the Cream Cheese: Beat the softened cream cheese with an electric mixer at medium speed for 3 minutes, until creamy.
- Add the Sugars: Add the brown sugar, granulated sugar, cocoa powder, and optional espresso powder, then beat at medium speed for another 2 minutes.
- Scrape the Bowl: Scrape down the sides and bottom of the bowl, then beat the mixture for another 30 seconds.
- Add the Sour Cream: Mix in the sour cream until combined, then scrape the bowl again.
- Incorporate the Chocolate: Add the cooled melted chocolate and mix until incorporated, scraping the bowl several times as needed to prevent cream cheese lumps from remaining in the batter.
- Add the Eggs: Add the room-temperature eggs one at a time, mixing only until each egg is incorporated before adding the next.
- Finish the Batter: Add the vanilla extract and salt, then mix briefly until combined.
- Fill the Pan: Pour the cheesecake batter over the cooled crust and use a spatula to spread the surface evenly.
Bake the Cheesecake
- Prepare the Water Bath: Wrap the bottom of the cheesecake pan in several layers of aluminum foil, then place it inside a larger roasting pan.
- Add Hot Water: Pour hot water into the roasting pan to create a water bath around the cheesecake pan.
- Bake the Cheesecake: Bake at 325°F for 65 to 75 minutes.
- Check for Doneness: Gently wiggle the pan; the cheesecake should still jiggle slightly in the center while the edges appear set.
- Cool in the Oven: Turn off the oven and leave the cheesecake inside for 1 hour.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 6 hours.
- Keep the Pan Intact: Leave the springform ring around the cheesecake until the full chilling period is complete.
Make the Chocolate Ganache
- Combine the Cream: Place the heavy cream and optional corn syrup in a microwave-safe bowl.
- Heat the Cream: Heat the mixture until the cream is hot.
- Pour Over Chocolate: Place the chopped chocolate in a bowl and pour the hot cream mixture over it.
- Rest the Mixture: Let the hot cream and chocolate stand for 1 minute.
- Whisk the Ganache: Whisk until the chocolate has completely melted and the mixture is smooth.
- Thicken the Ganache: Set the ganache aside until it cools and thickens; alternatively, refrigerate it and stir every 5 to 10 minutes to help it set more quickly.
- Soften Chilled Ganache: If made ahead and refrigerated, gently microwave it for a few seconds at a time, stirring frequently until smooth and spreadable, or let it sit at room temperature for at least 1 hour to soften.
Make the Chocolate Whipped Cream
- Combine the Ingredients: Place the heavy whipping cream, cocoa powder, and powdered sugar in a mixing bowl.
- Whip the Cream: Beat with a mixer, beginning on low speed and gradually increasing to medium-high, until the mixture becomes thick and reaches stiff peaks, about 3 minutes.
- Prepare the Piping Bag: Transfer the chocolate whipped cream to a piping bag fitted with the piping tip of your choice; the source uses tip 4B.
Decorate the Cheesecake
- Add the Ganache: Spoon the thickened ganache over the chilled cheesecake and spread it evenly with a spatula; an offset spatula can make smoothing the top easier.
- Pipe the Whipped Cream: Pipe the chocolate whipped cream over the cheesecake.
- Add the Truffles: Arrange chocolate truffles on top as decoration.
- Shave the Chocolate: Use a vegetable peeler to create small chocolate curls or shavings, then scatter them over the cheesecake.
Notes
- Chocolate cookie options: If chocolate bear grahams are unavailable, use regular chocolate graham crackers, Chocolinas, chocolate Maria cookies, or Oreos. Digestive biscuits can also be used for a plain, non-chocolate crust.
- Crust preparation: Measure the chocolate bear grahams before processing them into crumbs.
- Greasing the pan: Grease the sides only after baking the crust. Greasing beforehand can make the crust difficult to press into place and may contribute to a soggy crust.
- Water bath: Wrapping the cheesecake pan securely with several layers of aluminum foil helps prevent water from reaching the cheesecake during the water bath.
- Chilling: Keep the springform ring in place until the cheesecake has finished chilling for at least 6 hours.
- Storage: Keep the cheesecake covered in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: The cheesecake can be frozen for up to 2 months when properly sealed in an airtight container. For longer freezer protection, freeze it first, wrap it tightly in plastic wrap, then place it in an airtight container.
- Corn syrup: The optional corn syrup helps stabilize the ganache and gives it a glossy finish.