Ingredients
250g digestive biscuits
100g butter, melted
500g cream cheese
200g granulated sugar
200g dark chocolate, melted
3 large eggs
200ml sour cream
1 tsp vanilla extract
50g cocoa powder
100g dark chocolate chips
Directions
1. Preheat your oven to 180°C (350°F).
2. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
3. Mix the biscuit crumbs with the melted butter until evenly combined. Press this mixture into the bottom of a springform pan to form the crust.
4. In a large bowl, beat the cream cheese and granulated sugar together until smooth.
5. Add the melted dark chocolate to the cream cheese mixture and blend well.
6. Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
7. Stir in the sour cream, vanilla extract, and cocoa powder until the mixture is uniform.
8. Fold in the dark chocolate chips.
9. Pour the cheesecake batter over the prepared crust in the springform pan.
10. Bake for 50 to 60 minutes, until the center is set but still slightly jiggly.
11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
12. Once the cheesecake is completely cooled, refrigerate it for at least 4 hours or overnight before serving.