Coconut Free Classic Chocolate Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups chocolate sandwich cookie crumbs (from about 18 cookies, filling included)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz bittersweet chocolate (60–70% cacao), finely chopped
- 32 oz cream cheese (four 8-oz blocks), at room temperature
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder, sifted
- ½ tsp fine salt
- 4 large eggs, at room temperature
- ⅔ cup sour cream, at room temperature
- 1 tsp pure vanilla extract
For the ganache
- 4 oz bittersweet chocolate (60–70% cacao), finely chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
- 2
In a medium bowl, stir together the cookie crumbs, 3 tbsp melted butter, and 1 tbsp granulated sugar until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and fragrant, then set aside to cool while you make the filling.
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