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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. For crust, in a small bowl toss together crushed cookies and melted butter until combined. Press crumb mixture onto the bottom of an 8-inch springform pan that has a removable bottom. Set aside.
For filling, in a large mixing bowl beat cream cheese and 6 ounces melted chocolate with an electric mixer on medium to high speed until combined. Beat in sugar until fluffy. Add eggs, sour cream, and vanilla; beat on low speed just until combined.
Pour filling over crust in pan, spreading evenly. Place in a shallow baking pan. Bake about 45 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving.
If desired, dip berries into additional melted chocolate; let stand until chocolate is set. Arrange on top of cheesecake.