Method
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cocoa. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let
- cool completely.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined. Add the cocoa powder and continue beating until smooth.
- Add the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Bake the cheesecake: Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours, or overnight. Before serving, run a thin knife around the edges of the pan to loosen the cheesecake. Remove the sides of the pan and serve.
Optional toppings: Chocolate ganache, whipped cream, fresh berries or chocolate chunks.
