3 8-ounce packages cream cheese, at room temperature
1¼ cup sugar
½ cup sour cream
2 teaspoons vanilla extract
⅛ teaspoon salt
4 Tablespoons unsweetened cocoa powder, sifted
8 ounces, bittersweet chocolate melted
1 teaspoon instant coffee granules
3 eggs, room temperature
For the crust
1½ cups finely ground chocolate cookie crumbs (from chocolate graham crackers, chocolate sandwich cookies or chocolate wafers- can also sub gluten free chocolate sandwich cookies)
⅛ teaspoon cinnamon
1 Tablespoon sugar
½ stick unsalted butter (1/4 cup), melted
Instructions
Preheat oven to 350. Wrap aluminum foil around the bottom and up the sides of a 9 inch springform pan and set aside. Place chocolate graham crackers or cookies in a food processor and pulse until finely chopped. Transfer to a bowl. Stir in cinnamon, sugar and melted butter. Stir to combine. Pour crumbs into prepared pan and press down with the bottom of flat glass. Bake for 10 minutes. Set aside.
Melt chocolate in double boiler or in a metal bowl set over a pan of simmering water on low heat and stir until melted. Stir in instant coffee. Set aside to cool slightly.
In a large bowl using a hand held mixer beat cream cheese until very smooth and fluffy. Add sugar, sour cream, vanilla, salt and cocoa powder and mix until combined, stopping to scrap sides when needed. Stir in melted chocolate and mix until well blended. Add in eggs one at a time until incorporated but do not over mix.
Pour mixture over cooled crust, spread evenly and smooth the top. Place springform pan in a water bath (see note below). Bake at 350 degrees for 50-60 minutes or until cheesecake is set and middle is still slightly jiggly.
Remove from oven to a cooling rack. Let cheesecake cool (still in pan) to room temperature then refrigerate until well chilled, overnight for the best texture and flavor.
To serve, unclasp pan's ring. Run a thin knife under hot water, wipe it dry and cut into slices.
Notes
For water bath, make sure to wrap the bottom and sides of your springform pan in aluminum foil to prevent water from leaking in (heavy duty foil is best or two pieces of foil criss-crossed so that all the sides are well protected and water can't get in. Place springform pan in a roasting pan or sheet pan with at least a 1 inch edge. Place into oven and carefully pour enough hot water to reach half way up the pan. This will create a slow, moist heat that will help prevent cracks in your cheesecake. This step is not absolutely necessary.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/double-chocolate-cheesecake/