Ingredients
- 2 cups chocolate cookie crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup melted chocolate
- 1 cup hot fudge sauce
- 1 cup whipped cream
Instructions
- Preheat oven to 160°C (325°F) and grease a 9-inch springform pan.
- Mix chocolate cookie crumbs, melted butter, and sugar until combined.
- Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth, then add sugar and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and heavy cream until smooth.
- Fold in melted chocolate until fully incorporated.
- Pour batter over the cooled crust and smooth the top.
- Bake for 50–60 minutes until edges are set and center slightly jiggles.
- Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Remove, cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, warm fudge sauce, pour over cheesecake, and top with whipped cream.
Notes
- Do not overbake to avoid cracks.
- Let cheesecake cool gradually for best texture.
- Use a hot knife for clean slices.
- Chill overnight for best flavor and consistency.
- Reheat fudge sauce separately before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
