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Chocolate Crust Cheesecake

A rich and creamy cheesecake atop a chocolate wafer crust, topped with mixed berries for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Baked Good, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups ground chocolate wafers These chocolatey crumbs form the crispy base.
  • ½ cup unsalted butter (melted) Combines with the ground wafers for texture.
For the filling
  • 32 ounces cream cheese (at room temperature) Essential for a soft, creamy texture.
  • 1 ¼ cups sugar Sweetens the cheesecake.
  • 5 large eggs (at room temperature) Provides structure and creaminess.
  • 1 teaspoon vanilla extract or ¾ teaspoon vanilla paste Adds aromatic depth.
  • ¼ cup sour cream (at room temperature) Adds tang and richness.
  • ¼ cup heavy cream (at room temperature) Contributes to smooth texture.
For the berry topping
  • 1 ½ cups mixed berries (fresh or frozen) Adds color and freshness.
  • 3 tablespoons brown sugar Intensifies sweetness.
  • 1 tablespoon lemon juice Adds acidity.
  • 3 tablespoons raspberry jam Serves as a topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Grease an 8x11 inch (20x27cm) rectangular pan or a 9-inch round cake pan with a removable bottom.
  3. In a mixing bowl, combine the ground chocolate wafers with the melted butter until it resembles wet sand.
  4. Firmly press the mixture into the bottom of the prepared pan. Bake for 10 minutes and cool on a wire rack.
Filling
  1. Blend the cream cheese until smooth. Gradually add the sugar until combined.
  2. Beat in the eggs two at a time, mixing gently.
  3. Stir in the vanilla extract, sour cream, and heavy cream until just blended.
  4. Pour the mixture into the cooled crust and smooth the top.
Baking
  1. Bake at 325°F (165°C) for 10 minutes, then reduce temperature to 275°F (140°C) and bake for an additional 35-40 minutes.
  2. Turn off the oven, leaving the cheesecake inside for another hour to cool gradually.
  3. Run a knife around the edges to loosen and cool to room temperature, then refrigerate for at least 8 hours.
Berry Topping
  1. Combine mixed berries, brown sugar, and lemon juice in a saucepan. Cook until syrupy, about 5 minutes.
  2. Stir in raspberry jam until well mixed.
Serving
  1. Lift the cheesecake from the pan, spread the berry topping over the surface, slice, and serve.

Notes

Ensure all ingredients are at room temperature for a smoother mix. Avoid over-mixing after adding eggs. Letting the cheesecake cool in the oven prevents cracking.