Dana's Best Chocolate Cheesecake

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READY IN: 1hr 25mins
Recipe by RestonChef

I got this recipe a long time ago from the back of a cannister of baking chocolate. I have also used the splenda/sugar for baking mix, low fat cream cheese, low fat sour cream,and even eggbeaters in place of the eggs and this cheesecake still comes out rich and creamy!

Ingredients Nutrition


  1. PreHeat oven to 450°F
  2. Combine chocolate wafer crumbs and butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch) crust.
  3. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
  4. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
  5. Place Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
  6. Drizzle over top.
  7. Refrigerate overnight. Store covered in refrigerator.

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