The Best Chocolate Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (180g)
• Sugar: 1/4 cup (50g)
• Unsalted butter, melted: 1/4 cup (57g)
• Cream cheese, softened: 32 ounces (907g)
• Granulated sugar: 1 1/2 cups (300g)
• Large eggs: 3 (180g)
• Vanilla extract: 1 teaspoon (5ml)
• Heavy cream: 1 cup (237ml)
• Semi-sweet chocolate chips: 2 cups (340g)
• Sour cream: 1 cup (227g)

Preparation Time:

20 minutes

Cooking Time:

50-55 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Add heavy cream and beat until well combined.
6. Fold in chocolate chips.
7. Pour cheesecake filling over prepared crust.
8. Bake for 50-55 minutes, or until cheesecake is set in the center.
9. Remove from oven and let cool for 1 hour.
10. Spread sour cream over cooled cheesecake.

Nutritional Information:

Per slice (1/8 of cheesecake):

• Calories: 530
• Fat: 30g
• Saturated fat: 17g
• Cholesterol: 120mg
• Sodium: 220mg
• Carbohydrates: 60g
• Protein: 10g

Dish Characteristics:

• Rich and decadent
• Creamy and smooth
• Chocolatey with a hint of sour cream
• Perfect for special occasions

User Comments:

• "This was the best chocolate cheesecake I've ever had!"
• "The perfect balance of chocolate and cream cheese."
• "The sour cream topping added a nice tang."
• "I will definitely be making this again."
• "A must-try for chocolate lovers."

Special Precautions and Tips:

• When you press the graham cracker crumbs into the pan, make sure they are firmly packed. This will help prevent the crust from cracking.
• Let the cheesecake cool completely before adding the sour cream topping. This will help prevent the topping from sinking into the cheesecake.
• If you don't have a springform pan, you can use a regular 9-inch round pan. Just make sure to line the pan with parchment paper to prevent the cheesecake from sticking.