Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

If you like chocolate, and who doesn't, you will enjoy this cheesecake. Cake should be refrigerated 4 hours or overnight before serving. Check cake after one hour of cooking......may need an additional 5 minutes.

Ingredients Nutrition


  1. Preheat oven to 300°F if using a silver 8-inch springform pan (or to 275°F if using a dark nonstick 8-inch springform pan).
  2. Mix cookie crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
  3. Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
  4. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
  5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  6. Pour over crust.
  7. Bake 1 hour to 1 hour 5 minutes or until center is almost set.
  8. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  9. Mix remaining 3/4 cup sour cream and the powdered sugar.
  10. Serve spooned over the cheesecake. Store leftover cheesecake in refrigerator.


Most Helpful

Excellent recipe! My very first attempt at cheesecake and it came out perfectly! Very rich & creamy, thanks for sharing!

Kosher Kook #2 November 26, 2011

Delicious! My dh is a chocoholic and I love cheesecake, so this was great! I followed the recipe exactly, the cooking time was perfect. Thanks~

Kaarin May 06, 2005

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