• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For crust

  2. 1 9-ounce box chocolate wafer cookies

  3. 6 tablespoons (3/4 stick) unsalted butter , melted

  4. For filling

  5. 1 1/2 cup whipping cream

  6. 1 teaspoon instant coffee powder

  7. 12 ounces semisweet chocolate , finely chopped

  8. 2 8-ounce packages cream cheese , room temperature

  9. 3/4 cup sugar

  10. 1 tablespoon cornstarch

  11. 1 cup sour cream

  12. 2 teaspoons vanilla extract

  13. 3 large eggs

  14. For glaze

  15. 1/2 cup whipping cream

  16. 4 ounces semisweet chocolate , finely chopped

Instructions Jump to Ingredients ↑


  2. Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.


  4. Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.

  5. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

  6. Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.


  8. Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth, TRY NOT TO INCORPORATE ANY AIR BUBBLES STIR GENTLY. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

  9. SERVE:

  10. Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.


  12. I added Bailey's to mine, by substituting 1/2 the cream in both the cake and the topping, you get an added punch to it. Sometimes I just use it in the Glaze. You can add any flavor you like.

  13. I serve fresh strawberries with it or raspberries. Or chocolate covered strawberries. I often use raspberries sauce or any fruit sauce on the side. Enjoy


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