Ingredients
Scale
- 2 cups chocolate cookies, crushed
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/3 cup cocoa powder
- 2 tablespoons instant coffee powder
- 1 tablespoon agar-agar
- 1/2 cup hot water or broth
- 1 cup semi-sweet chocolate chips
- cocoa nibs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, crush about 2 cups of chocolate cookies into fine crumbs.
- Stir in ½ cup of melted unsalted butter until fully combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes until slightly set, then remove from oven and let cool.
- In a large bowl, beat 24 oz of softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add in 1 cup of granulated sugar while continuing to mix.
- Blend in ½ cup of sour cream, ⅓ cup cocoa powder, and 2 tablespoons of instant coffee powder until everything is well incorporated.
- Dissolve 1 tablespoon of agar-agar in ½ cup of hot water or broth.
- Mix well until fully dissolved.
- Slowly pour this mixture into your cream cheese filling while mixing on low speed.
- Once everything is mixed nicely without lumps, pour the cheesecake filling over your cooled crust in the springform pan.
- Smooth out the top with a spatula if necessary.
- Refrigerate the cheesecake for at least four hours or overnight if you have time.
- Melt about 1 cup of semi-sweet chocolate chips in a microwave-safe bowl; heat at 30-second intervals until smooth.
- Pour this fudge over the chilled cheesecake just before serving.
Notes
Store leftovers in an airtight container.
Reheat slices gently in microwave.
Serve with whipped cream topping.
Use high-quality coffee for richness.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg