Ingredients
Method
Crust Preparation
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are well-coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
Filling Preparation
- In a separate bowl, beat the cream cheese until smooth.
- Gradually add in the powdered sugar and vanilla extract, mixing until creamy and free of lumps.
- Gently fold in the melted chocolate.
- In another bowl, whip the heavy cream until stiff peaks form, and then fold this into the chocolate mixture gently.
Assembly
- Pour the chocolate filling over the crust, smoothing it out with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or for best results, overnight.
Serving
- When ready to serve, whip up some cream for a delightful topping, sprinkle on those chocolate shavings, and invite everyone to dig in!
Notes
Feel free to experiment with the type of chocolate you use – dark chocolate for a rich experience or milk chocolate for something sweeter. Add a pinch of sea salt to elevate the chocolate flavor. Giving it ample time in the fridge will improve its texture and flavor immensely.
