• Crust Ingredients
  • 1 cup crushed graham crackers (gluten-free is fine)
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • Filling Ingredients
  • 3/4 cup sugar
  • 1/2 cup cocoa
  • 1 tsp. vanilla
  • 2 eggs
  • 1 lb. cream cheese, room temperature
  • Topping Ingredients
  • 1 cup sour cream
  • 3 Tbsp. sugar
  • 1 tsp. vanilla

Grease or spray a 9″ springform pan with non-stick. Line the bottom with parchment. Preheat oven to 375 degrees F.

Mix together graham cracker crumbs, sugar and melted butter. Spoon in to prepared pan and press firmly into the bottom with the back of a spoon.

In a food processor, place sugar, cocoa, vanilla, and eggs. Whir until mixed. Cut the cream cheese into chunks and place into the food processor. Process until it is well mixed and smooth, stopping to scrape down the sides frequently. Dollop atop the graham cracker crust and smooth the top with a rubber scraper or spatula. Bake at 375 degrees F for 20-30 minutes. It should be set, but the center will still be a darker color.

While that is baking, stir together the topping ingredients. Remove the cake from the oven and spread the topping ingredients over the chocolate filling. Return to the oven for 10-20 minutes until topping loses most of its shine. Remove from oven and let it cool to room temperature.

Open springform and lift cheesecake to remove parchment paper. Slide onto serving plate. Serve at room temperature or chilled.

NOTES: If you use gluten-free graham crackers, this is a gluten-free dessert.