Preparation Steps

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes. Let cool while preparing the filling.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, mixing well after each addition.
• Stir in sour cream, cocoa powder, vanilla extract, and heavy cream until just combined.
• Pour filling over the cooled crust. Smooth the top.
• Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
• Before serving, carefully run a knife around the edge of the pan and remove the springform ring.