Chocolate lovers will call this Chocolate Cheesecake intense—and it may be rated as your number one favorite! Make in advance and refrigerate until ready to eat!
Mix together cookie crumbs, melted butter, and cinnamon and press into 8-inch springform pan. Refrigerate until ready to use.
Preheat oven to 350 degrees F. Melt semi-sweet chocolate in double boiler and then let cool. In a bowl beat the cream cheese until smooth. Then beat in sugar, the eggs, 1 at a time, melted chocolate, cocoa, and vanilla. With a rubber spatula fold in the sour cream until thoroughly mixed. Pour into pan and bake 50-60 minutes or more. Cool at room temperature for 1 hour and then refrigerate for 3-4 hours.
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