Description
A rich and creamy cheesecake with layers of chocolate flavor, topped with mini chocolate eggs for a festive touch.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 8 ounces semi-sweet chocolate, melted
- 2 cups mini chocolate eggs (for decoration)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan.
- Beat the cream cheese until smooth, then add sugar and vanilla, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and melted chocolate until smooth.
- Pour the batter over the crust in the springform pan.
- Bake for 50-60 minutes, until the center is set but slightly jiggly.
- Let cool for 30 minutes, then refrigerate for at least 4 hours, or overnight.
- Decorate with mini chocolate eggs before serving.
Notes
Make sure your cream cheese is at room temperature and use a water bath while baking to prevent cracking. Serve with whipped cream and fresh berries.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 22g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg