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“2010 Christmas with Southern Living”
2hrs 15mins

Ingredients Nutrition

  • 24 chocolate wafer cookies
  • 2 tablespoons sugar
  • 14 cup butter, melted
  • 2.5 (4 ounce) semisweet chocolate, baking bars divided
  • 3 (8 ounce) packages cream cheese, softened
  • 12 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 1 (11 1/2 ounce) package chocolate chunks, divided
  • 34 cup whipping cream


  1. Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
  2. With the processor running, pour butter through food chute; process until cookies are finely crushed.
  3. Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
  4. Place springform pan in a shallow baking pan.
  5. Bake for 10 minutes; let cool.
  6. Decrease oven temperature to 325°.
  7. Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
  8. Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
  9. Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
  10. Add eggs, 1 at a time, beating just until yellow disappears.
  11. Stir in 1 cup chocolate chunks.
  12. Pour batter into baked crust; sprinkle with remaining chocolate chunks.
  13. Bake for 1 hour until set.
  14. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
  15. Cover and chill 8 hours.
  16. Remove sides and bottom of pan; place cheesecake on a serving plate.
  17. Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
  18. Stir until blended and smooth; let stand 5 minutes.
  19. Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
  20. Chill at least 1 hour before serving.

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