- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust:
- In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan to create the crust. Use the back of a spoon to ensure it’s evenly distributed.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Cocoa:
- Add the granulated sugar and cocoa powder to the cream cheese. Beat until well combined.
- Incorporate Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Add Sour Cream:
- Gently fold in the sour cream until smooth.
- Melt Chocolate:
- Melt the chocolate chips in a heatproof bowl either using a double boiler or in short bursts in the microwave. Allow it to cool slightly.
- Incorporate Melted Chocolate:
- Fold the melted chocolate into the cream cheese mixture until well combined.
- Pour into the Pan:
- Pour the chocolate cheesecake batter over the prepared crust in the springform pan.
- Bake:
- Bake in the preheated oven for about 55-65 minutes or until the edges are set, and the center is slightly jiggly.