Chocolate Cheesecake

This is a very old article. It has been imported from older blogging software, and the formatting, images, etc may have been lost. Some links may be broken. Some of the information may no longer be correct. Opinions expressed in this article may no longer be held.

I found this recipe somewhere on the Internet, but I can’t remember where.
All I can remember is that it’s by a guy called Glenn. I’ve changed it slightly
(metricised the units, added a little more in-depth explanation).


1 1/4 cups chocolate cookie crumbs
1/4 cup melted butter


700g cream cheese
1 cup sugar
3 eggs
1/2 cup sour cream
1 tablespoon vanilla essence
300g chocolate chips


1/2 cup double cream
150g cooking chocolate


For the crust, mix the cookie crumbs with the melted butter. Press the mix onto
the bottom of a 9 inch cake tin. Blind bake the crust in a preheated oven for 5
minutes at 160oC.

For the filling, beat the cream cheese and sugar until smooth. Beat in the eggs one
at a time, followed by the sour cream and vanilla essence. Stir in the chocolate

Pour this mixture over the crust and bake for 45 min or until the cheesecake
is set. Turn off the oven, open slightly and leave the cake in the oven for 30
minutes. Remove from the oven and let the cake cool completely.

For the topping, bring the cream to a boil over medium heat. Pour this over
chopped chocolate (which should be in a mixing bowl) and stir until smooth.
Pour this over the top of the cake.