how to make chocolate cheesecake

24 chocolate wafer cookies
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
4 eggs
1 cup sour cream
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
Instructions:

Preheat your oven to 325°F (160°C).

In a food processor, grind the chocolate wafer cookies until they turn into fine crumbs. Add in the melted butter and pulse until the mixture is well combined.

Press the cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set it aside to cool.

In a large mixing bowl, beat the cream cheese until it's smooth and creamy.

Add in the sugar and cocoa powder, and beat until the mixture is well combined.

Add in the eggs one at a time, beating well after each addition.

Stir in the sour cream and vanilla extract until the mixture is smooth.

Melt the chocolate chips in the microwave or in a double boiler, and then stir the melted chocolate into the cream cheese mixture.

Pour the mixture into the cooled crust and smooth it out.

Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.

Turn off the oven and leave the cheesecake in the oven with the door cracked open for 1 hour to cool down slowly.

Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.

Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the pan and transfer the cheesecake to a serving platter.

Serve and enjoy your homemade chocolate cheesecake!