Chocolate-Crusted Cheesecake

Chocolate-Crusted Cheesecake
Servings: 16 Prep 20 mins Chill 6 hrs or overnight Bake 325°F 1 hr 10 mins


Chocolate Crust:
  • 1 1/4 cups chocolate wafer cookie crumbs (about 28 cookies)
  • 2 tablespoons sugar
  • 1/4 cup slivered almonds, ground
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 teaspoon salt
  • 1 1/2 pounds cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 4 eggs, at room temperature
  • 3/4 pound chocolate chips, melted
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup sliced almonds
  • 1/2 cup heavy cream
  • 1 tablespoon packaged premelted unsweetened chocolate
  • 1/2 teaspoon vanilla

Make It

1. Heat oven to 325 degrees F. Wrap outside of 9-inch springform pan with foil.


2. Mix crumbs, sugar, almonds, melted butter and salt in bowl. Pat over bottom of springform.


3. Beat cheese, sugar and cornstarch in bowl until creamy, 2 minutes. Add eggs, one at a time, beating well after each. Beat in chocolate, sour cream and vanilla. Pour over crust. Place springform pan in large baking pan on oven rack. Pour hot water into large pan to come halfway up sides of springform.

4. Bake in 325 degrees F oven 1 hour, 10 minutes, until center is set. Remove pan from bath; remove foil. Run knife around edge of cake. Let pan cool on wire rack. Refrigerate, uncovered, for 6 hours or overnight.


5. Remove pan side. Press nuts on cake side. Beat cream, chocolate, vanilla, until peaks form; spoon into pastry bag with medium-size tip. Pipe rosettes on cake.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 462, Fat, total (g): 35, chol. (mg): 124, sat. fat (g): 19, carb. (g): 35, fiber (g): 2, pro. (g): 8, sodium (mg): 236, Percent Daily Values are based on a 2,000 calorie diet.