Dark Chocolate Cheesecake Recipe

Preheat oven to 350°F. Grease a 10-inch springform pan with butter.

Make the crust: Mix graham cracker crumbs and butter in a bowl. Press onto the bottom of prepared springform pan. Bake in the preheated oven for 8 minutes. Let crust cool.

3 In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and cream cheese for 3 minutes on medium speed. Scrape down the sides and mix again for 1 minute.

Add vanilla extract and sour cream; mix for 1 minute. Add heavy cream; mix for 1 minute. Fold in flour using a rubber spatula.

Crack an egg into a small bowl and whisk. Add to cream-cheese mixture and mix on low speed until incorporated. Repeat with remaining eggs. Let batter rest for 5 minutes then pour over crust.

Pour melted chocolate on top of batter in a swirling motion. Use a barbecue stick to make swirls. Wrap bottom and sides of pan with foil.

7 Place springform pan inside a large baking pan. Pour in warm water until water reaches halfway up the sides of the springform pan. Bake for 1½ to 2 hours or until a toothpick inserted in the center of the cake comes out slightly wet with crumbs. 

Remove pan from oven. Let cheesecake cool in the pan set on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours before unmolding.