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- 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 3 (8-ounce) packages cream cheese, softened to room temperature - 1 cup granulated sugar - 1 cup sour cream - 1 teaspoon pure vanilla extract - 4 large eggs, at room temperature - 8 ounces dark chocolate, melted and cooled slightly - 1 cup heavy cream - 8 ounces semi-sweet chocolate chips - Optional toppings: whipped cream, dark chocolate shavings, fresh raspberries or strawberries The crust starts our journey. I use chocolate graham cracker crumbs for rich flavor. Melted butter binds it, adding moisture. Sugar sweetens the crust just right. I mix these in a bowl until they feel like wet sand. Next, the cheesecake filling brings the magic. Cream cheese is our base. It needs to be soft. I mix it until it’s smooth. Then, I add sugar for sweetness. Sour cream adds a slight tang. Vanilla extract gives warmth. Eggs come next, added one at a time. This makes the filling light and fluffy. Finally, I fold in melted dark chocolate for deep flavor. The ganache is the crowning glory. Heavy cream gets heated until simmering. This is poured over semi-sweet chocolate chips. I let it sit for a few minutes before mixing. It becomes smooth and glossy. For a little flair, I suggest toppings. Whipped cream is classic, while chocolate shavings add elegance. Fresh raspberries or strawberries bring a pop of color and taste. You can find the complete recipe in the Full Recipe section. - Preheat your oven to 350°F (175°C). - In a large mixing bowl, combine 1 ½ cups of chocolate graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until it looks like wet sand. - Press this crumb mixture evenly into the bottom of a 9-inch springform pan. Make sure it's compact and even. - Bake the crust for 10 minutes. This sets it nicely. Remove it from the oven and let it cool completely in the pan. - In a large bowl, beat 3 packages of softened cream cheese with 1 cup of granulated sugar. Mix until it's smooth and creamy. - Now add 1 cup of sour cream and 1 teaspoon of pure vanilla extract. Blend until everything is well mixed. - Next, add 4 large eggs, one at a time. Make sure each egg is mixed in fully before adding the next one. - Finally, gently fold in 8 ounces of melted dark chocolate. The mixture should have a nice, uniform color. - Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top. - Bake the cheesecake for 55 to 60 minutes. The edges should be set, but the center can still wobble a bit. - After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks as it cools. For further details and complete instructions, refer to the Full Recipe. To make a smooth cheesecake, start with room temperature ingredients. Cold cream cheese can lead to lumps. Let it sit out for about 30 minutes before mixing. Mix the ingredients well to avoid air bubbles. Air bubbles can ruin the creamy texture. Use an electric mixer on low speed for the best results. Cracks can spoil the look of your cheesecake. To avoid them, cool the cake gradually. Sudden temperature changes can cause cracks. After baking, turn off the oven and leave the door ajar. Let it cool inside for about an hour. You can also use a water bath when baking. This helps distribute heat evenly and keeps the cheesecake moist. When serving, add a touch of freshness. Pair your cheesecake with fruits and whipped cream. Fresh raspberries or strawberries brighten the dessert. For cleaner slices, use a hot knife. Run the knife under hot water, wipe it dry, and slice. This gives you nice, neat pieces. For a true treat, drizzle extra chocolate ganache on top. Enjoy every rich bite of this dessert! For the full recipe, check the earlier section. {{image_4}} You can easily change the taste of Death by Chocolate Cheesecake. Adding espresso or coffee gives it depth. Just mix in one or two teaspoons of strong coffee. This small change makes a big impact. If you want a different chocolate taste, try swapping dark chocolate for milk or white chocolate. Each type brings its own sweetness. Milk chocolate makes it creamy, while white chocolate adds a lovely sweetness. The crust can also be fun to change. Instead of chocolate graham crackers, use Oreo cookies. Crush them up and mix with melted butter for a rich flavor. You can also use shortbread cookies for a buttery touch. If you need a gluten-free option, gluten-free graham crackers work well. They keep the same great taste without the gluten. Toppings can elevate your cheesecake. Adding fresh berries, like strawberries or raspberries, adds color and flavor. The tartness balances the rich cheesecake. A sprinkle of sea salt on the chocolate ganache gives it a unique twist. The salt enhances the chocolate taste and adds a lovely crunch. For more ideas, check out the Full Recipe for tips on how to make this dessert even better! To keep your Death by Chocolate Cheesecake fresh, cover it well. Use plastic wrap or foil. This keeps it from absorbing other smells in the fridge. Store it in the fridge for up to five days. It tastes best within this time. After five days, the taste may change. You can freeze cheesecake for later use. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze it for up to three months. To thaw, move the cheesecake to the fridge. Let it sit overnight. This helps it regain its creamy texture. Avoid thawing at room temperature, as it can become watery. This way, you can enjoy your delicious dessert anytime! For the full recipe, check out the previous section. This cheesecake needs to chill for at least four hours. Chilling helps the flavors blend well. For the best taste and texture, I recommend leaving it overnight. This way, it firms up nicely. Plus, it tastes even better after a good chill. Yes! You can switch up the chocolate. Milk chocolate gives a sweeter taste. White chocolate adds a creamy flavor. Dark chocolate gives a rich and deep taste. You can mix different types, too. Just keep the total amount the same as in the recipe. Absolutely! This recipe is great for new bakers. Start with room temperature ingredients. This helps the cream cheese mix smoothly. Follow each step closely for the best results. Don’t rush; take your time. If you make a mistake, it’s okay. Enjoy the process and have fun! This blog post covered a rich Death by Chocolate Cheesecake recipe. We explored crust ingredients, cheesecake filling, ganache, and garnish. You learned step-by-step instructions to bake it perfectly. We also discussed tips to avoid cracks and improve texture. Plus, you found ideas for flavor and topping variations. Making this cheesecake can be fun and rewarding. Trust in using quality ingredients and techniques. Enjoy each bite of your delicious creation!

Death by Chocolate Cheesecake

Indulge in the ultimate dessert with this Death by Chocolate Cheesecake recipe! Rich layers of creamy chocolate filling on a crunchy crust topped with a decadent ganache create a treat that’s perfect for special occasions or any chocolate craving. Learn how to make this mouthwatering cheesecake step-by-step and impress your friends and family. Click to explore the full recipe and satisfy your sweet tooth!
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Ingredients
  

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened to room temperature

1 cup granulated sugar

1 cup sour cream

1 teaspoon pure vanilla extract

4 large eggs, at room temperature

8 ounces dark chocolate, melted and cooled slightly

For the chocolate ganache:

1 cup heavy cream

8 ounces semi-sweet chocolate chips

For garnish (optional):

Whipped cream

Dark chocolate shavings

Fresh raspberries or strawberries

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well-combined and resembles wet sand.

    Form the crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan, creating a compact layer. Bake in the preheated oven for 10 minutes, until set. Remove from the oven and let the crust cool completely in the pan.

      Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth. Gradually add the granulated sugar, continuing to mix until fully incorporated.

        Incorporate remaining ingredients: Add the sour cream and vanilla extract to the cream cheese mixture, blending until smooth. Add the eggs, one at a time, ensuring each is well-mixed before adding the next. Finally, gently fold in the melted dark chocolate until the mixture is uniform in color.

          Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top. Bake for 55-60 minutes, or until the edges are set while the center remains slightly wobbly.

            Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to minimize the risk of cracking as it cools.

              Prepare the ganache: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Remove it from the heat and pour it over the chocolate chips in a heatproof bowl. Allow it to sit for 5 minutes, then stir until the mixture is completely smooth and glossy.

                Finish the cheesecake: Once the cheesecake has cooled completely, carefully pour the chocolate ganache over the top. Use a spatula to smooth it out evenly. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best results.

                  Serve with style: Before removing the sides of the springform pan, run a knife around the edge to loosen the cheesecake. Slice into generous portions and serve with dollops of whipped cream, chocolate shavings, and fresh raspberries or strawberries if desired.

                    - Prep Time: 30 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 slices

                      Enjoy this indulgent treat that is truly a chocolate lover's dream!