Chocolate Cheesecake Recipe

**Ingredients:**

Crust:
– 1 1/2 cups chocolate cookie crumbs (about 24 chocolate sandwich cookies)
– 1/4 cup unsalted butter, melted

Cheesecake Filling:
– 24 oz (3 packages) cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup cocoa powder
– 3 large eggs
– 8 oz semi-sweet chocolate, melted and slightly cooled
– 1 cup sour cream
– 1 tsp vanilla extract

Topping:
– Cocoa powder, for dusting (optional)

**Instructions:**

1. **Prepare the Crust:**
– Preheat your oven to 325°F (163°C).
– In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
– Press the mixture firmly into the bottom of a 9-inch springform pan.
– Bake the crust for 10 minutes, then set it aside to cool.

2. **Prepare the Filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Add the granulated sugar and cocoa powder, mixing until well combined.
– Add the eggs one at a time, beating well after each addition.
– Slowly add the melted chocolate, mixing until fully incorporated.
– Add the sour cream and vanilla extract, and mix until the batter is smooth.

3. **Bake the Cheesecake:**
– Pour the cheesecake filling over the prepared crust, spreading it evenly.
– Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath.
– Bake the cheesecake for 55-65 minutes, or until the center is just set and slightly wobbly.
– Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
– Remove the cheesecake from the oven and the water bath, and let it cool completely to room temperature.
– Refrigerate the cheesecake for at least 4 hours, or overnight.

4. **Serve:**
– Before serving, dust the top of the cheesecake with cocoa powder if desired.
– Slice and enjoy your creamy, decadent chocolate cheesecake!

Feel free to ask if you need any modifications or additional information!