Preheat the oven to 325°F. Spray the springform pan with non-stick cooking spray on bottom and sides.
If using chocolate cookies, add them to a food processor and mix until they form fine crumbs. (If you're using store-bought crumbs you can skip this step).
Add chocolate crumbs, melted butter and brown sugar to a bowl and mix together.
Add the ground cookie mixture to pan and press into the bottom to create the crust. Set aside for now.
Prepare The Cheesecake Filling:
Heat 6 oz of the bakers chocolate in a microwave-safe bowl (1 ½ bars) for 1-2 minutes. Stir halfway through.
Carefully remove from microwave and set aside to let cool for a minute.
Add the cream cheese, heavy cream and vanilla extract to a white bowl.
Using and hand mixer, mix until smooth and creamy, about 1-2 minutes.
Add the two eggs and melted chocolate to the blended cream cheese.
Blend with hand mixer until smooth and creamy. Scrape down sides of the pan as you go.
Use a spatula to scrape sides of bowl and pour into the sprinform pan. Give pan a gentle tap on the counter and smooth the top with a spatula to get an even layer.
Bake for 50-55 minutes, or until almost set. There should be a slight jiggle in the center. Remove from oven and let cool on counter for 30 minutes, then add to the fridge to chill overnight.
Once fully chilled, remove the springform pan ring.
Melt 2 oz of bakers chocolate in the microwave for 1 minute. Add it to a sandwich bag and seal tightly. Snip off a very tiny piece of one bottom corner.
Use melted chocolate to create drizzle lines over the top of the cheesecake. Run back and forth slowly until you've created enough lines for the desired effect. Add cheesecake back to the fridge until you're ready to slice and serve.
Recipe Notes:
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
Place the springform pan on a baking sheet or roasting pan lined with foil or parchment paper. Pour the cheesecake batter into the springform pan.
Cookie baking crumbs or chocolate graham cracker crumbs are the ideal ingredient for the crust. Unfortunately, I wasn’t able to find them locally and had to improvise with chocolate cookies. If you can’t find store-bought crumbs, try looking for oreo cookies to make an oreo cookie crust. Add the cookies to a food processor and blend until they form a crumb texture. You can also add them to a plastic bag and crumble them with a rolling pin.
Use baker’s chocolate to get the perfect consistency for this cake. Melting chocolate chips will not give you the same results.
The key to a creamy chocolate filling is in the cream cheese. Let the cream cheese sit at room temperature for an hour or two before using it. This will create a smoother consistency when mixing.
Spray the springform pan with nonstick cooking spray before adding the crust. This will ensure that it’s easier to cut and serve.
After baking, the cheesecake needs to cool then chill completely overnight in the fridge for the best results. Plan to make this dessert in advance so that you don’t skip this step.
Pro Tip: You don’t need a piping bag to create the chocolate decoration. Instead, use a sandwich bag! Add the melted chocolate and seal the bag tightly. Then snip off a small piece of one corner. Run the melted chocolate back and forth to create lines over the cake. Go back and forth until you’re happy with the results. Use dark chocolate or white chocolate for this design.
This cake tastes delicious on its own. But you can also serve it with a side of whipped cream, ice cream or strawberry sauce for more indulgence.