Elegant Chocolate Cheesecake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by lining with parchment and lightly greasing the sides.

In a bowl, combine graham cracker crumbs, cocoa powder, and sugar. Add melted butter and mix until evenly moistened and crumbly.

Press crust mixture firmly into the bottom and 1 inch up the sides of the pan. Wrap the pan tightly with two layers of heavy-duty aluminum foil to seal for the water bath.

Bake crust for 10-12 minutes until fragrant. Cool on a rack.

In a large bowl, beat softened cream cheese on medium speed until smooth and creamy.

Gradually add sugar, beating until light and fluffy.

Beat in sour cream, salt, and vanilla until just combined.

Add eggs one at a time, mixing on low after each addition until just incorporated.

Stir in cocoa powder and melted chocolate until fully blended.

Pour filling over the cooled crust and smooth the top.

Place the filled pan in a larger baking dish. Transfer to oven and add hot water to create a water bath, ensuring the foil is secure.

Bake at 325°F (165°C) for 55-65 minutes, or until the center barely jiggles.

Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Remove from oven and cool to room temperature.

Make the ganache: place chopped dark chocolate in a heatproof bowl.

Heat heavy cream in a small saucepan until simmering; do not boil.

Pour hot cream over the chocolate and let stand 1-2 minutes, then whisk until smooth. Add a pinch of salt if desired.

Pour ganache over the cooled cheesecake, spreading evenly.

Chill the cheesecake for at least 4 hours or overnight to set completely.