Chocolate Cheesecake

“If you like chocolate, and who doesn't, you will enjoy this cheesecake. Cake should be refrigerated 4 hours or overnight before serving. Check cake after one hour of cooking......may need an additional 5 minutes.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 300°F if using a silver 8-inch springform pan (or to 275°F if using a dark nonstick 8-inch springform pan).
  2. Mix cookie crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
  3. Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
  4. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
  5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  6. Pour over crust.
  7. Bake 1 hour to 1 hour 5 minutes or until center is almost set.
  8. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  9. Mix remaining 3/4 cup sour cream and the powdered sugar.
  10. Serve spooned over the cheesecake. Store leftover cheesecake in refrigerator.

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