Hot Chocolate Cheesecake
Makes 1 (9-inch) Cake
- 1½ cups finely ground chocolate graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1¾ cups granulated sugar, divided
- ½ teaspoon kosher salt, divided
- ¾ cup chopped 60% cacao bittersweet chocolate
- ½ cup heavy whipping cream
- 2 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 2½ cups sour cream
- ¼ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- Garnish: marshmallow crème, marshmallows, confectioners’ sugar
- Preheat oven to 325°. Line a 9-inch springform pan with parchment paper; spray with cooking spray.
- In a small bowl, stir together graham cracker crumbs, melted butter, ¼ cup granulated sugar, and ¼ teaspoon salt. Press crumb mixture into bottom and 1 inch up sides of prepared pan.
- Bake until dry, about 12 minutes. Remove from oven. Reduce oven temperature to 275°. 4. In a small microwave-safe bowl, combine chocolate and cream. Microwave on high in 20-second intervals, stirring between each, until chocolate is melted and mixture is smooth (about 40 seconds total).
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-high speed until smooth, about 1 minute. Add remaining 1½ cups granulated sugar, beating until smooth, about 1 minute, stopping to scrape sides of bowl as needed. Add eggs, sour cream, cocoa, vanilla, and remaining ¼ teaspoon salt; beat until smooth, about 1 minute. Slowly add chocolate mixture, beating just until combined. Pour into prepared crust.
- Bake until top appears dry and center is slightly jiggly, about 2 hours and 15 minutes. Turn oven on, and leave cheesecake in oven with door closed for 20 minutes. Remove from oven, and place on a wire rack. Let cool at room temperature for 20 minutes. Refrigerate until chilled, about 2 hours or overnight. Remove from pan. Garnish with marshmallow crème, marshmallows, and confectioners’ sugar, if desired.
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