Chocolate Overload Cheesecake Recipe

Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with a double layer of heavy-duty aluminum foil to protect from water if using a water bath.

In a medium bowl, combine 2 cups chocolate wafer crumbs, 2 tbsp unsweetened cocoa powder, 2 tbsp granulated sugar and 1/4 tsp kosher salt. Mix until evenly combined.

Pour 6 tbsp melted unsalted butter over crumb mixture and stir until crumbs are uniformly moistened and hold together when pressed.

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 flat glass.

Bake crust for 10 minutes. Remove from oven and set aside to cool while preparing filling. Keep oven at 325°F (160°C).

Chop 8 oz bittersweet chocolate and place in a heatproof bowl. Warm 1/2 cup heavy cream in a small saucepan until hot but not boiling; pour over chopped chocolate and let sit for 1 minute, then stir until smooth to make a chocolate ganache. If using microwave, heat in 20-second bursts, stirring between, until smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), beat 32 oz room-temperature cream cheese on medium speed for 2–3 minutes until smooth and free of lumps, scraping down the bowl as needed.

Add 1 cup granulated sugar and 1/4 cup packed light brown sugar to the cream cheese and beat on medium speed until incorporated and slightly fluffy, about 1–2 minutes.

Stop mixer and sift in 3/4 cup unsweetened cocoa powder to avoid lumps. Mix on low until the cocoa is fully incorporated and the batter looks even in color.

With mixer on low, stream in the warm chocolate ganache and continue mixing until uniform. Add 2 tsp vanilla extract, 1 tsp espresso powder (if using), and 1/2 tsp kosher salt; mix to combine.

Add the eggs one at a time, mixing on low speed and scraping the bowl between each addition. After the last egg, add 1 egg yolk and mix until just combined—do not overmix to avoid incorporating too much air.

Fold in 1/2 cup sour cream by hand using a rubber spatula until homogeneous. The final batter should be thick, glossy, and smooth.

Pour about two-thirds of the chocolate cheesecake batter into the pre-baked crust and smooth the top with an offset spatula.

Melt 4 oz semisweet chocolate with 1/4 cup heavy cream in a small bowl (microwave in short bursts or use a double boiler) to create a pourable chocolate swirl sauce. Let cool slightly so it's still fluid but not too hot.

Drop spoonfuls of the melted semisweet chocolate (about 1–2 tablespoon-sized drops) over the surface of the cheesecake batter. Dollop the remaining third of the cheesecake batter in several places over the layer, then use a butter knife or skewer to swirl the two batters gently to create a marbled chocolate-on-chocolate effect. Be careful not to over-swirl.

Tap the pan gently on the counter to release any large air bubbles. Optionally run a thin knife around the inside edge of the pan to prevent cracking later.

Place the springform pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan to create a water bath (this helps prevent cracks).

Bake in preheated 325°F (160°C) oven for 50–65 minutes. The cheesecake is done when the edges are set and slightly puffed but the center still jiggles slightly when the pan is gently shaken (about 1–2 inches of jiggle).

Turn off the oven and crack the oven door open. Let the cheesecake cool in the turned-off oven for 1 hour to reduce temperature shock which helps prevent cracks.

After 1 hour, remove the cheesecake from the water bath, remove the foil, and transfer to a wire rack. Carefully run a thin knife around the inner edge to loosen from the pan (optional at this stage). Cool completely to room temperature, about 1–2 hours.

Once cooled to room temperature, refrigerate the cheesecake (still in its pan) for at least 6 hours, preferably overnight, to set fully and deepen flavors.

About 30 minutes before serving, prepare the ganache topping: place 4 oz chopped semisweet chocolate in a small heatproof bowl. Heat 1/4 cup heavy cream until hot but not boiling and pour over the chocolate. Let sit 1 minute, then stir until smooth and glossy.

If the ganache is too thick, warm gently in 5–10 second microwave bursts and stir to reach a pourable consistency.

Remove the chilled cheesecake from the refrigerator and unlock the springform. Pour the ganache over the center of the cheesecake and gently spread with an offset spatula allowing it to drip slightly toward the edges for a natural finish.

Sprinkle dark chocolate shavings or curls and mini chocolate chips or toasted chopped hazelnuts around the top as desired for extra texture and chocolate intensity.

Return to refrigerator for 15–20 minutes to set the ganache before slicing cleanly with a hot, dry knife (wipe between slices).

Serve chilled. Leftovers keep well, covered, in the refrigerator for up to 4–5 days.