Triple-Chocolate Cheesecake

Triple-Chocolate Cheesecake
Photo by Scott Phillips


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

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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