Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper for easy release.

In a medium bowl, combine chocolate wafer crumbs, granulated sugar, unsweetened cocoa powder, and salt. Stir to distribute ingredients evenly.

Pour melted butter over the crumb mixture and stir until all crumbs are moistened and hold together when pressed between fingers.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake the crust for 8–10 minutes, then remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

Place the 8 oz chopped bittersweet chocolate in a heatproof bowl. Set over a pot of barely simmering water (double-boiler) or microwave in 20-second bursts, stirring between bursts until melted and smooth. Allow the chocolate to cool slightly (to warm, not hot).

Melt chocolate

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Beat cream cheese

Add granulated sugar and packed brown sugar to the cream cheese and beat on medium speed until incorporated and smooth, about 1–2 minutes. Add the unsweetened cocoa powder and beat until evenly combined.

Add sugars and cocoa

With the mixer on low, pour in the melted (and slightly cooled) chocolate, sour cream, heavy cream, vanilla extract, espresso powder (if using), and salt. Mix until evenly combined and the batter is smooth.

Incorporate melted chocolate and liquids

With the mixer on low speed, add eggs one at a time, mixing just until incorporated after each addition. Add the extra yolk last and mix briefly; avoid overbeating to reduce air incorporation (which can cause cracking). The final batter should be glossy and pourable but thick.

Add eggs

Pour the filling over the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Prepare a water bath (recommended for a crack-free, creamy texture): Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and sides up to the rim to prevent water seeping in. Place the wrapped pan in a large roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan.

Bake the cheesecake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. Baking time will vary with oven; begin checking at 50 minutes.

Turn the oven off and crack the oven door. Leave the cheesecake inside to cool slowly for 1 hour to further prevent cracking.

Carefully remove the springform pan from the water bath and run a thin knife around the inner edge to loosen (this helps prevent top cracks while chilling). Remove foil and parchment from the bottom if desired. Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, until fully set.

Place the chopped 6 oz chocolate in a heatproof bowl. In a small saucepan, bring the 3/4 cup heavy cream just to a simmer (do not boil).

Pour the hot cream over the chopped chocolate and let sit for 1–2 minutes to soften. Gently stir until the chocolate is melted and the mixture is smooth and glossy. Stir in the tablespoon of butter, if using, until incorporated. Add a pinch of sea salt if desired.

Allow the ganache to cool slightly until thickened but still pourable (about 10–15 minutes at room temperature). If it becomes too thick, warm briefly over a double boiler or microwave in 5–10 second pulses, stirring in between.

Place the chilled cheesecake on a wire rack set over a rimmed baking sheet. Pour the ganache onto the center of the cake and gently spread or tilt the cheesecake so the ganache flows over the top and drips down the sides for an even coat. Use a spatula to smooth the top if desired.

Refrigerate the glazed cheesecake for 15–30 minutes to set the ganache before serving.

Remove the cheesecake from the refrigerator about 20 minutes before serving to take the chill off for optimal texture. Release and remove the springform sides; transfer to a serving plate.

Dust with sifted cocoa powder or powdered sugar, add chocolate shavings, and pipe or dollop whipped cream as desired. Sprinkle a tiny pinch of flaky sea salt on top of the ganache if you used unsalted chocolate for a flavor contrast.

Slice with a hot, dry knife for clean cuts: dip the knife in hot water, wipe dry, and slice; repeat between cuts.

chocolate wafer crumbs (or chocolate graham crackers, finely ground)

granulated sugar

unsweetened cocoa powder

unsalted butter, melted

fine salt

cream cheese, full-fat, room temperature

packed light brown sugar

unsweetened cocoa powder (Dutch-process if available)

bittersweet or semi-sweet chocolate, finely chopped (60–70% cacao)

sour cream

heavy cream

large eggs

large egg yolk

pure vanilla extract

instant espresso powder (optional, intensifies chocolate flavor)

bittersweet or semi-sweet chocolate, chopped

unsalted butter, room temperature (optional, for shine)

fine sea salt (optional, for finishing)

cocoa powder or sifted powdered sugar

chocolate shavings or curls

whipped cream

GODIVA® Chocolate Cheesecake

Make GODIVA® Chocolate Cheesecake Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Godiva® Chocolate Cheesecake Recipe

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