Triple Threat Chocolate Cheesecake



  • 1 ½ cups chocolate graham crackers
  • 1 tbs. sugar
  • ¾ stick unsalted butter, melted


  • 10 ounces bittersweet chocolate, chopped
  • 5 (8 ounce) cream cheese, room temperature
  • 11/4 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 4 whole eggs, one egg yolk


  • ¾ heavy cream
  • 6 ounces bittersweet chocolate, 8 ounces bittersweet for curls
  • 1 tbs. sugar


  • Preheat oven to 350°.
  • Butter a 9 inch spring form pan.
  • Add graham crackers to a blender or food processor and finely ground.
  • Transfer to a small bowl and add the sugar and melted butter. Mix well.
  • Press into the bottom of the spring form pan, allow crumbs to come up a bit on the sides.
  • Bake for 5-7 minutes, remove from oven and let cool.
  • In a double boiler or microwave melt the bittersweet chocolate and then allow to cool.
  • In a bowl of a mixer, add the cream cheese, cocoa and sugar. Beat for 3-5 minutes until well blended and smooth.
  • Add egg yolk, then one egg at a time, making sure egg is well blended before adding the next egg. Mix in the melted, cooled chocolate.
  • Pour mixture into cooled crust and bake until center is set, about 1 hour.
  • Remove from oven and let cool, cover and refrigerate over night.
  • In a heavy saucepan over low heat add the heavy cream, chocolate and sugar and stir until smooth.
  • Pour over the chilled cheesecake, a good way to cover up any cracks.
  • Smooth chocolate to cover the entire top of cake.
  • Chill for I hour or until topping is set.
  • With a vegetable peeler, make chocolate curls with the 8 ounces of bittersweet chocolate and decorate the top of cheesecake.

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