Preheat your oven to 325°F (160°C).

Lightly grease a 9-inch springform pan, then line the bottom with parchment paper.

Wrap the bottom and sides of the pan with 2–3 layers of heavy-duty foil. This prevents water from leaking in during the water bath.

Why the foil? Cheesecakes love gentle baking, and a water bath (bain-marie) keeps the heat even and the texture silky smooth.

In a medium bowl, combine:

o 1½ cups chocolate cookie crumbs

o ¼ cup melted butter

o 1 tablespoon sugar (optional)

Stir until it resembles wet sand.

Press the mixture firmly into the bottom of your prepared pan.

Bake the crust for 10 minutes, then set aside to cool slightly.

Use the bottom of a flat glass or measuring cup to press the crust down evenly.

In a large mixing bowl or stand mixer:

Beat softened cream cheese on medium speed for about 2 minutes until smooth and lump-free.

Add sugar and mix again until fully combined.

Blend in sour cream and vanilla extract.

Add eggs, one at a time, mixing just until combined after each.

Gently mix in sifted cocoa powder.

Finally, fold in the melted chocolate until the mixture is luxuriously uniform.

Avoid overmixing once the eggs are in—too much air can cause cracking later.

Pour the filling over the crust and smooth the top.

Place the springform pan into a large roasting pan.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.

Don’t poke or prod—cheesecake continues to set as it cools.

Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

Remove from the oven, cool completely at room temperature, then cover and refrigerate for at least 6 hours (preferably overnight).

Chilling allows the texture to fully firm up and the flavors to deepen—totally worth the wait.

Heat ½ cup heavy cream until just simmering.

Pour over 4 oz chopped chocolate in a heatproof bowl.

Let sit 2 minutes, then stir until smooth.

Pour over chilled cheesecake and spread gently for a glossy finish.

This step adds that extra bakery-style flair and a second layer of chocolatey bliss.