Ingredients
300 g graham cracker crumbs
60 g melted butter
100 g sugar, divided
120 ml heavy cream
140 g dark chocolate, melted and cooled
30 g cocoa powder mixed with a little hot water
225 g cream cheese, softened
Directions
Step 1
Prepare the crust by mixing graham cracker crumbs with melted butter and 15 g of sugar. Press the crumb mixture into the bottom and 1/2-inch up the sides of an 8-inch springform pan. Refrigerate the crust while you make the filling.
Step 2
Melt the chocolate in a microwave-safe bowl in the microwave on high power for 1 to 2 minutes, stirring every 15 seconds. Set aside to cool.
Step 3
Whisk cocoa powder and enough warm water together in a medium bowl to form a smooth paste.
Step 4
In a separate bowl, beat the cream cheese and remaining sugar into the cocoa mixture until combined. Set aside.
Step 5
In a chilled bowl, beat the cream with an electric mixer until soft peaks form. Fold in the cooled melted chocolate.
Step 6
Fold the chocolate cream mixture into the cream cheese mixture until thoroughly combined. Spread the mixture on top of the graham cracker crust.
Step 7
Freeze the cheesecake for 1 hour, then thaw in the refrigerator for 30 minutes before serving.