Ingredients
Scale
- 1 ½ cups chocolate graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 24 oz (three 8-oz blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon liquid red food coloring
- 1 teaspoon lemon juice or white vinegar
Instructions
- Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly. In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8 minutes, then remove it from the oven and let it cool while you prepare the filling. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in later.
- In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is completely smooth and creamy. Sift in the cocoa powder and add the vanilla, lemon juice, and red food coloring. Mix on low speed until the color is uniform. Add the sour cream and mix again. Incorporate the eggs one at a time, beating on low speed just until combined; do not overmix. Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with about an inch of hot water. Bake for 60 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes before removing it to cool completely on a wire rack.
- Once the cheesecake reaches room temperature, refrigerate it for at least 6 hours, or preferably overnight. When you are ready to serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice the cheesecake using a warm, clean knife for the neatest portions. Garnish each slice with a dollop of whipped cream, chocolate shavings, or fresh raspberries to enhance the visual appeal. Serve chilled and enjoy the creamy, tangy goodness.
- Cook Time: 1 hour 25 minutes