Triple-Chocolate Cheesecake

Triple-Chocolate Cheesecake
Photo by Scott Phillips


  • 3 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)
  • 1/8 tsp. ground cinnamon (optional)
  • 1-¼ cups granulated sugar
  • ¼ tsp. table salt
  • 1-½ cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)
  • 1 tsp. instant coffee granules or espresso powder
  • 3 large eggs, at room temperature
  • + 6 more ingredients
    • ¼ cup unsalted butter, melted
    • 3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy
    • 8 oz. bittersweet chocolate, finely chopped
    • 2 tsp. pure vanilla extract
    • 3 Tbs. granulated sugar
    • ½ cup sour cream

Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and ab...

View full recipe at Fine Cooking


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