Chocolate Cheesecake - Bake from Scratch

      Few desserts can match the richness and creaminess of cheesecake, and the addition of chocolate elevates this indulgent treat to new heights of decadence.

      Many are familiar with the classic New York-style cheesecake. It features a sweet and toasted graham cracker crust that provides a slight crunch, perfectly complementing the thick, velvety cream cheese filling on top. A hint of warming cinnamon from the graham crackers beautifully cuts through the richness and tang of the cream cheese. Given such a lush combination, one might think that incorporating chocolate could overwhelm this dessert, making it overly sweet, yet surprisingly, it enhances the experience.

      Replacing the graham crackers with cream-filled chocolate sandwich cookies allows chocolate to truly take center stage. These cookies, with their black cocoa powder, deliver a distinctively rich and deep chocolate flavor that is instantly recognizable. To make the cheesecake even more enticing, espresso powder is added to the filling. Just a teaspoon suffices to deepen the flavor of the chocolate—consisting of Dutch process cocoa powder and melted semisweet chocolate—without leaving any residual coffee taste in the final product.

      If you've ever encountered a cracked top or sunken center in your cheesecake, it’s crucial to grasp the importance of temperature for both the ingredients and the baking process. Ensuring all ingredients are at room temperature allows for proper mixing and incorporation without introducing too much air into the batter. Additionally, baking the cake slowly in a moist environment is vital. Wrapping the bottom and sides of the springform pan in foil, or placing it in an oven bag, creates a leakproof seal, allowing the delicate cheesecake to heat gradually and bake evenly in a water bath. A quick check with an instant-read thermometer will confirm when your cheesecake has reached perfection. Finally, allow your cheesecake to cool before savoring it—we assure you, the wait will be worthwhile.

      Makes 1 (9-inch) cake. The combination of a chocolate cookie crust, Dutch process cocoa powder, melted chocolate, and a touch of espresso powder results in a deeply chocolaty and decadently rich dessert.

      **Crust:**

      - 3 cups (375 grams) crushed cream-filled chocolate sandwich cookies (approximately 26 cookies)

      - 5 to 6 tablespoons (70 to 84 grams) unsalted butter, melted and cooled

      - ½ teaspoon (2 grams) kosher salt

      **Filling:**

      - 3 (8-ounce) packages (680 grams) cream cheese, at room temperature

      - 1 cup (200 grams) granulated sugar

      - ¾ cup (180 grams) heavy whipping cream, at room temperature

      - ¼ cup (21 grams) Dutch process cocoa powder

      - 1½ teaspoons (6 grams) vanilla extract

      - 1 teaspoon (2 grams) espresso powder

      - 4 large eggs (200 grams), at room temperature

      - 6 ounces (170 grams) 60% cacao bittersweet chocolate, melted and cooled slightly

      Preheat the oven to 350°F (180°C). Lightly spray a 9-inch springform pan with flour baking spray. Line the bottom of the pan with parchment paper and wrap the bottom and sides in a large sheet of heavy-duty foil.

      For the crust: In a large bowl, combine cookie crumbs, 5 tablespoons (70 grams) of melted butter, and salt, mixing until combined. If needed, add the remaining 1 tablespoon (14 grams) of melted butter to moisten the crumbs. Press the mixture into the bottom and 1 inch up the sides of the prepared pan (the mixture may seem crumbly but should hold together when pressed). Bake until fragrant and set, about 8 to 10 minutes. Allow to cool completely on a wire rack. Reduce the oven temperature to 325°F (170°C) and position the oven rack in the lower third of the oven.

      Place the springform pan in a large oven bag, ensuring the ends are flush with the top edge of the pan. (If an oven bag is unavailable, wrap the pan in another large sheet of foil.)

      For the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth. Add the sugar, cream, cocoa, vanilla, and espresso powder, mixing until smooth and devoid of lumps, taking time to scrape the whisk and the sides of the bowl. Incorporate the eggs one at a time, mixing just until combined and stopping to scrape the bowl as necessary. With the mixer on low speed, gradually fold in the melted chocolate, mixing until well combined and scraping the bowl as needed. Pour the filling into the prepared crust.

      Place the wrapped springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches 1 inch up the sides of the springform pan. Bake until the edges are set but the center remains slightly jiggly, and an instant-read thermometer inserted into the center reads between 150°F