Small Chocolate Cheesecake

  • 2 ounces semisweet chocolate, chopped
  • 1 cup chocolate sandwich cookie crumbs, such as Oreo*
  • 2 tablespoons butter, melted
  • 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature and not cold to the touch
  • 1 teaspoon vanilla extract

  1. Preheat oven to 325F. Wrap the outside of a 6×2 or 6×3 springform pan with foil. Lightly grease the inside of the pan.
  2. This recipe will also fit in a 7 inch springform pan without adjustments.
    In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 15 minutes.
  3. Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 15 minutes.
    In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom of the springform pan.
  4. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
    Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the melted chocolate and vanilla.
  5. Transfer the batter to the crust (if using a 6×2 pan, it’ll fill to the top). Place the pan inside an 8×8 or larger pan.
  6. Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don’t get water inside the foil.
    Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
  7. Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
  8. Remove the pan from the water bath and let cool at room temperature for 1 hour.
  9. Cover and refrigerate at least 4 hours or overnight before garnishing as desired. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

*This recipe makes a bottom crust only. If you want a crust up the sides, increase the crumbs to 1 1/2 cups and the butter to 4 tablespoons.