Step 1
Preheat oven to 325°F. Place a pan filled with 1 ½ cups of water on the bottom rack of the oven to create a steamy environment for the cheesecake.
Step 2
Cream 4 tablespoons of softened butter (you’ll use the rest later), Domino® Golden Sugar, and Domino® Dark Brown Sugar together until light and fluffy, about 2-3 minutes.
Step 3
Add in vanilla. Then sift in flour, cocoa powder, baking soda and salt. Mix until well combined. Using a small cookie scoop, scoop the dough 2 inches apart. Bake for 9-10 minutes. Remove from oven and let cool.
Step 4
Add the cooled chocolate cookies to a blender or food processor and blend until fine. Pour the crumbs into a bowl and mix with the remaining 2 tablespoons butter. Press mixture into a greased 9-inch spring form pan.
Step 5
Melt the semi-sweet chocolate in the microwave in 30 second increments. Set aside to cool.
Step 6
In a stand mixer, mix softened cream cheese, sour cream, Domino® Golden Sugar, eggs and vanilla.
Step 7
Add in cooled semi-sweet chocolate. Mix until fully combined.
Step 8
Add the batter to the cookie crust.
Step 9
Place the cheesecake on the rack directly about the water bath.
Step 10
Bake for 1 hour at 350 degrees. After an hour, turn the oven off and let the cheesecake cool in the oven for 2 hours without opening the oven.
Step 11
After 2 hours, pull the cheesecake out and store in the fridge until serving.
- To ensure a smooth batter, be sure the cream cheese is at room temperature.
- Be sure not to open the oven.
- Don’t over mix the batter. Over mixing will create air bubbles and will cause little cracks on the top of your cheesecake.
