It almost tastes like a chocolate mousse. The chocolate cheesecake filling folds melted semisweet or bittersweet chocolate into a delicious mixture of cream cheese, sugar, eggs, and sour cream. It’s rich and chocolatey yet with a delightfully tangy flavor.

The texture will remind you of a silky smooth chocolate mousse. While some cheesecakes may have a sour cream topping since this cheesecake is all about chocolate. Beat cream cheese in a mixer until nice and smooth, add sugar and beat until well incorporated. Add vanilla extract, one egg at a time then continue to mix. Add the chocolate mix in the butter mix and using a mixer let it combine.


  • 10 ounces biscuit or cookies
  • 6 tablespoons butter, melted

Cheesecake Filling:

  • 10 ounces bittersweet chocolate, melted
  • 4 (8 ounce) packages cream cheese
  • 1¼ cups sugar
  • ¼ cup unsweetened cocoa powder
  • 4 large eggs

Chocolate Ganache:

  • 6 ounces semisweet chocolate, chopped
  • ¾ cup whipping cream
  • 1 Tablespoon sugar


  1. Preheat oven to 180 degrees. In a food processor pulse the biscuits until they are fine crumbs. Put them into a small bowl and add the melted butter and stir until incorporated.
  2. Press into the bottom of your greased springform pan. Bake for 5 minutes and remove and let cool while you make the filling.
  3. Melt the 10 ounces of chocolate in the microwave or using a double boiler until smooth. Set aside. In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and cocoa powder until smooth.
  4. Add in the melted chocolate and eggs and fold in until incorporated. Pour over the biscuit crust. Bake for 1 hour or until the center is set.
  5. Let cool to room temperature. Release the springform pan and cover with plastic wrap and refrigerate overnight.
  6. Melt the chocolate, whipping cream and sugar in a small bowl in the microwave or in a small saucepan until smooth.
  7. Spread on the top of the cheesecake and chill until set. Top with chocolate curls if desired.