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Double Chocolate Cheesecake

An impressive, decadent chocolate dessert!


For the crust:

For the cheesecake:


  1. Preheat the oven to 375°.
  2. In a food processor, process the wafers till they are fine crumbs (you can also do this by smashing them in a ziplock bag). Add sugar, then melted butter and process to combine. Press evenly into the bottom and about 2 inches up the sides of a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.
  3. Bake about 10 minutes. Let the pan cool on a rack. Decrease the oven temperature to 300°.
  4. In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted chocolate, flour, and a pinch of table salt on medium speed for about 5 minutes, stopping to scrape down sides of the bowl every minute or so, till very smooth. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
  5. Add the vanilla, then the eggs one at a time, beating just until blended. Do not overbeat. Pour the filling into the cooled crust and smooth the top.
  6. Bake at 300°F until only the center jiggles, 55 to 65 minutes. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours. Once chilled, this cheesecake can be wrapped and frozen to use later.
  7. To unmold, run a knife around the perimeter of the pan, then use a wide spatula to move the cake to a serving plate. Garnish with chocolate curls or shards. Use a hot knife to cut slices.


Total time does not include cooling and chilling times.