Today is my birthday! This is my all-time favorite dessert.
Now, I’ll let you all in on a little secret. I am not really a fan of chocolate, or of dessert in general, except when it comes to this cheesecake. I love this cheesecake. Mama CC has made it for my birthday every year we have been in the same country since I was in middle school. I have been very wary of sharing the recipe and have only made it for a few select people in the past. I don’t want anyone else messing with my favorite dessert. But honestly, it’s just too good not to share.
It’s ridiculously rich. This is probably the richest cheesecake you will ever try. That is why I tried to make mini cheesecakes of it. I thought it would help stagger the richness of the cheesecake. You really can’t have more than a sliver of it at a time. So mini cheesecakes seemed like a natural solution. Mini cheesecakes were brilliant in their inception, but not so much in their execution. They were just way too much work. But they did benefit from the smaller portion; you really only need two or three bites to be satisfied.
Chocolate Chocolate Chocolate Cheesecake
Yields 1-9 inch cheesecake
Chocolate Graham Crust:
- 1 1/2 cups graham cracker crumbs (I used Kinnikinnick GF Graham Style Cracker Crumbs)
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1/4 cup unsweetened cocoa powder
In medium bowl, stir together crumbs, sugar, cocoa and butter. Mix well. Press into bottom and halfway up side of a 9-inch springform pan.
- Chocolate Graham Crust
- 2 packages (8 ounces each) of cream cheese, softened
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/2 cup good cocoa powder
- 2 teaspoons vanilla extract, divided
- 2 eggs
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup (8 ounces) sour cream
- Prepare Graham Crust. Heat oven to 375 degrees.
- In large mixing bowl, with an electric mixer on medium speed, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until smooth. Add eggs, beat until blended. Stir in chocolate chips. Pour into prepared crust.
- Bake 20 minutes. Remove from oven to wire rack, cool 15 minutes. Increase over temperature to 425 degrees.
- In a small bowl stir together sour cream, remaining 2 tablespoons sugar and remaining 1 tablespoon vanilla, mix until smooth. Spread over baked filling. Bake for 10 minutes.
- Remove from oven to wire rack. With a knife immediately loosen case from side of pan. Cool completely; remove from pan. Refrigerate several hours or overnight until completely cold. Serves 10 – 12!