Chocolate Cheesecake
Sweet, crispy, and chocolatey crust filled with a luscious chocolate cheesecake.

- 1 1/2 cup Water (water bath) 1 1/2 cup Water (water bath)
Chocolate Cookie Crust
- 6 Tablespoons Unsalted Butter, softened 6 Tablespoons Unsalted Butter, softened
- Domino® Golden Sugar 1/4 cup 1/4 cup Domino® Golden Sugar
- Domino® Dark Brown Sugar 1/4 cup, well packed 1/4 cup, well packed Domino® Dark Brown Sugar
- 1 teaspoon Vanilla 1 teaspoon Vanilla
- 1/2 cup All-purpose flour 1/2 cup All-purpose flour
- 1/4 cup Dutch processed cocoa powder 1/4 cup Dutch processed cocoa powder
- 1/2 teaspoon Baking soda 1/2 teaspoon Baking soda
- 1 pinch Salt 1 pinch Salt
Cheesecake Filling
- 2 1/2 cups Semi-sweet chocolate 2 1/2 cups Semi-sweet chocolate
- 3 cups (24 oz) Cream Cheese, softened 3 cups (24 oz) Cream Cheese, softened
- 1/2 cup Sour Cream 1/2 cup Sour Cream
- Domino® Golden Sugar 1/2 cup 1/2 cup Domino® Golden Sugar
- 2 Eggs 2 Eggs
- 1 teaspoon Vanilla 1 teaspoon Vanilla
Instructions
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.
Prepare the cookies for the crust:
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.
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.
Prepare the crust
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.
Make the cheesecake filling
Melt the semi-sweet chocolate in the microwave in 30 second increments. Set aside to cool.
In a stand mixer, mix softened cream cheese, sour cream, Domino® Golden Sugar, eggs and vanilla.
Add in cooled semi-sweet chocolate. Mix until fully combined.
Assemble cheesecake
Add the batter to the cookie crust.
Place the cheesecake on the rack directly about the water bath.
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.
After 2 hours, pull the cheesecake out and store in the fridge until serving.
Additional Tip
- 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.