Ingredients
Method
- Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.
- Combine the chocolate cookie crumbs and melted butter in a bowl. Divide the mixture evenly among the liners and press firmly into the bottoms to form crusts.
- Beat the cream cheese until smooth. Add the sugar and cocoa powder and mix until fully combined.
- Mix in the eggs one at a time, then add the vanilla extract and melted chocolate. Beat until smooth and creamy.
- Fill each liner about three-quarters full with cheesecake batter.
- Bake for 18 to 22 minutes, or until the centers are mostly set with a slight jiggle.
- Allow the cheesecakes to cool completely, then refrigerate for at least 3 hours.
- To make the ganache, heat the heavy cream until steaming. Pour over the chopped chocolate and let sit for 1 minute before stirring until smooth.
- Spoon or pipe the ganache over the chilled cheesecakes.
- Garnish as desired and serve chilled.
Notes
For the smoothest cheesecake filling, make sure all refrigerated ingredients are at room temperature before mixing.
Do not overbake; the centers should still have a slight wobble when removed from the oven.
These cheesecakes can be made up to 2 days ahead and stored covered in the refrigerator.
For extra chocolate flavor, use dark chocolate in both the filling and ganache.
Freeze unfrosted cheesecakes for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not overbake; the centers should still have a slight wobble when removed from the oven.
These cheesecakes can be made up to 2 days ahead and stored covered in the refrigerator.
For extra chocolate flavor, use dark chocolate in both the filling and ganache.
Freeze unfrosted cheesecakes for up to 2 months. Thaw overnight in the refrigerator before serving.