Ingredients
Method
Prepare the Base
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure it's packed tightly and evenly.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add powdered sugar and continue to mix until well combined.
- Pour in the melted chocolate and mix until fully incorporated.
- Gently fold in the whipped cream until no streaks remain, creating a light and airy filling.
Assemble the Cheesecake
- Spread the cheesecake filling evenly over the prepared crust in the springform pan.
- Smooth the top with a spatula and cover with plastic wrap.
Chill the Cheesecake
- Refrigerate the cheesecake for at least 4 hours, or until set.
Serve the Cheesecake
- Once set, carefully remove the sides of the springform pan.
- Top with whipped cream and chocolate shavings before slicing and serving.
Nutrition
Notes
For best results, let the cheesecake chill overnight. You can also use a mixture of milk and dark chocolate for a richer flavor.