Chocolate Cheesecake Recipe

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

Combine the crushed chocolate cookies, cocoa powder and 2 tbsp granulated sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand.

Press the crumb mixture 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 to compact it firmly.

Bake crust for 8 minutes. Remove from oven and cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place the chopped semisweet chocolate in a heatproof bowl. Heat the optional espresso with 2 tbsp sour cream (or just heat 2 tbsp sour cream) and pour over the chocolate. Let sit 1 minute, then stir until smooth. Allow to cool slightly.

In a large mixing bowl, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add the granulated sugar and light brown sugar and beat until combined and creamy, scraping down the bowl as needed.

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition so you do not incorporate too much air.

Mix in the vanilla, flour, remaining sour cream and the cooled melted chocolate until just combined and smooth. Do not overmix.

Pour the filling over the prepared cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about 1 inch up the side of the springform pan for a water bath (this prevents cracking).

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven, crack the oven door and let the cheesecake sit in the oven for 1 hour to cool gradually.

Remove from oven and from the water bath. Run a thin knife around the edge to loosen (this helps prevent cracks while cooling). Cool to room temperature on a wire rack, then refrigerate at least 6 hours or overnight, preferably 12 hours for best texture.

While the cheesecake is baking or after it is cooling, make the cherry gelée. Combine the pitted cherries, 1 cup sugar and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture simmers, about 8–10 minutes.

Taste and, if desired, mash some cherries for texture. Measure 1/2 cup of the hot cherry mixture into a small bowl and sprinkle the gelatin over the cold water to bloom for 2–3 minutes.

Stir the bloomed gelatin into the 1/2 cup hot cherry mixture until fully dissolved, then return that to the saucepan and stir to combine. Simmer gently 1–2 minutes more to ensure all gelatin is incorporated.

Remove from heat and let cool to lukewarm. If you prefer a smooth gelée, pass the mixture through a fine-mesh sieve to remove skins and any large pieces; otherwise leave as is for more texture.

Chill the gelée in the refrigerator until it thickens but is still spoonable, about 30–45 minutes. It should hold a shape when spooned but not be fully set like Jell-O.

Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter just until it begins to steam and small bubbles form at the edge (do not boil). Pour the hot cream over the white chocolate and let sit 1 minute.

Stir until the chocolate is completely melted and the mixture is glossy and smooth. Stir in the salt.

Stir in the shredded coconut until evenly incorporated. Cover and refrigerate the mixture until firm enough to scoop, at least 1–2 hours.

Using a teaspoon or small cookie scoop, scoop portions of the chilled mixture and roll quickly between your palms to form small truffles (about 1 inch diameter). Roll each truffle in the desiccated coconut to coat.

Return truffles to the refrigerator to firm while preparing to assemble the cheesecake.

When the cheesecake has chilled and the cherry gelée is spoonable, remove the springform ring and transfer the cheesecake to a serving plate if desired.

Spoon the cherry gelée over the center of the cheesecake, spreading gently with the back of a spoon to leave a 1/2–1 inch border of exposed cheesecake at the edge, or pour to cover the top fully if you prefer.

Arrange the white chocolate-coconut truffles decoratively on top of the gelée or around the edge. Sprinkle dark chocolate shavings over the top and garnish with fresh cherries or mint.

Chill assembled cheesecake at least 30 minutes so the gelée sets fully and truffles adhere. Let sit at room temperature 10 minutes before slicing for cleaner cuts.

Slice with a hot, dry knife (wipe clean between cuts) and serve. Keeps refrigerated up to 3 days; truffles best consumed within 48 hours.