- pinch of salt
- 2 tbs cocoa powder
- 4 tbs granulated sugar
- 1 1/2 sticks unsalted butter (3/4 cup), melted
Heat the oven to 400 degrees. Mix all the dry crust ingredients together in a bowl, then add the melted butter, stirring until combined. Dump the mixture into a 9 - inch springform pan, pressing the crumble down with your fingers, and allowing the crust to travel up the sides of the pan, about half way. Place in the oven, baking the crust for about 10 minutes - be careful to not over bake! Because it's chocolate, you can't see any browning, so keep alert with your nose :) Remove from the oven and allow to cool while you whip up the filling - reduce the oven temp to 300 degrees while you're at it.
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 tsp instant coffee granules
- 3 bricks of cream cheese (24 oz), room temp is best
- 4 tbs cocoa powder
- 1/4 tsp salt
- 1 1/2 cups granulated sugar
- 3 eggs, room temp
- To decorate, a chocolate bar
Pour the filling over the baked crust, smoothing out the top with a spatula. Bake at 300 degrees for approximately 45 minutes (rotating if needed). Then, turn the oven off and leave the door closed with the cake still in there for 30 more minutes! Don't open the oven during this time (doing this helps the cheesecake not crack). After the 30 minutes, take the cheesecake out of the oven an place on the counter to come down to room temp by itself - this takes a few hours! After it's cooled down, you should store it in the fridge with aluminum foil over it until you serve it, at least about 3 hours (warm cheesecake is not good!).
To decorate, use your peeler to shave curls of chocolate onto the top of the cheesecake. I do this by placing your chocolate bar on the counter near your oven while whipping up the cake - the warm oven softens it up just a bit so the curls form easily and don't break apart.
Hope this is everything you wished for in a chocolate cheesecake! Enjoy, and happy indulging!