Chocolate Cheesecake Recipe

Prepare the Crust

In a medium bowl, mix chocolate cookie crumbs, melted butter, and granulated sugar until well combined.

Press the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Remove and let cool.

Mix the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until combined.

Add Eggs

Add the eggs one at a time, mixing well after each addition. Then add the cocoa powder and salt, and mix until smooth.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

Chill the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Make the Caramel

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a golden brown liquid.

Add Butter and Cream

Carefully add the butter and stir until melted. Slowly pour in the heavy cream, stirring until smooth. Add sea salt to taste.

Cool the Caramel

Remove from heat and let cool slightly before drizzling over the chilled cheesecake.

Whip the Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.

Serve the Cheesecake

Top the chilled cheesecake with whipped cream and drizzle with salted caramel before serving.