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Ingredients
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Base Layer
Cheesecake Layer
Topping
Method
Base Layer
- 1
Prepare the crust
In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly distributed and compact.
- 3
Bake the crust
Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and let it cool.
Cheesecake Layer
- 4
Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- 5
Whip the cream
In a separate bowl, whip the heavy cream until stiff peaks form.
- 6
Combine mixtures
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
- 7
Fill the crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set, preferably overnight.
Topping
- 9
Prepare the topping
Once the cheesecake is set, remove it from the refrigerator. Drizzle chocolate sauce over the top, and add whipped cream on top of the chocolate sauce.
- 10
Add nuts (optional)
If desired, sprinkle chopped nuts over the whipped cream for added texture and flavor.
- 11
Serve
Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve immediately.