A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust -- is a lesson in decadence.

Martha Stewart Living, May 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.

  • Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.

  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

  • Bake until set but still slightly wobbly in center, 50 to 60 minutes. Let cool completely in pan on rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Cook's Notes

This cheesecake, once set, can be wrapped in plastic and refrigerated for up to 3 days. Let stand at room temperature for twenty minutes before serving.