Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.
- In a small bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press this mixture into the bottom of the pan to form a crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Gradually add eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream, vanilla extract, and cocoa powder.
- Divide the cheesecake batter into three bowls. To one, add melted dark chocolate; to the second, add melted milk chocolate; and to the third, add melted white chocolate.
- Spoon each chocolate mixture into the prepared crust, alternating between each color. Use a knife or skewer to swirl the colors together.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Before serving, top with additional chocolate ganache or cocoa powder if desired.
Notes
For a smoother texture, make sure all ingredients are at room temperature before mixing.
To prevent cracks, consider using a water bath during baking.
You can make the cheesecake a day ahead for best flavor and texture.
To prevent cracks, consider using a water bath during baking.
You can make the cheesecake a day ahead for best flavor and texture.
