Chocolate Cheesecake


  • Crust:
  • 1 and 1/4 cups chocolate wafer crumbs
  • 5 tbs unsalted butter, melted
  • Filling:
  • 3 (8oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 2 tbs creme de┬ácacao
  • 8 oz semi sweet chocolate melted and cooled slightly
  • 1 tsp vanilla
  • 1 and 1/2 cups sour cream
  • 1/2 cup whipping cream, whipped
  • marishino cherries for decoration


  • Preheat the oven to 350 degrees.
  • Combine the wafer crumbs and butter and press into the bottom and about 1 inch up the sides of a 9 inch spring form pan. Refrigerate while preparing the filling.
  • For the filling beat cream cheese and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Beat in creme de cacao, chocolate and vanilla.
  • Fold in the sour cream.
  • Pour into crumb lined pan and place on a baking sheet and bake for 1 hour.
  • Turn off oven and cool cheese cake for 30 minutes in the oven with the door partially open. Remove from the oven a cool completely.
  • Cover cake and refrigerate in the pan for at least 8 hours.
  • To serve remove side of pan, then pipe whipped cream using a pastry bag on top of the cake or mound the center.
  • Decorate with the cherries.

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