Cheesecake with Chocolate Crust

Ingredients

I am very particular about not adding starches (flour, cornstarch) to my cheesecake fillings. I know that the oven and refrigerator will accomplish what I want: the creamiest cheesecake that cuts perfectly.

• Cookie crust: you need cookie crumbs and butter. Choose chocolate wafers or other plain chocolate cookies, not ones with a filling.
• Cream cheese: full fat is always the best because it's creamier and adds richness. I always use Philadelphia original cream cheese.
• Sour cream: it adds a needed tanginess to balance the richness of the cream cheese and sugar.
• Eggs: fresh, large.
• Sugar: white granulated sugar works best.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 

The chocolate cookie crust

I like a traditional graham cracker crust or a chocolate crust.

• Ground cookies: I like to process them until I have very fine crumbs, that's why we use plain chocolate cookies. Don't be tempted to use filled cookies (like Oreo cookies) as they will be too greasy and clump and just complicated to grind.
• Butter: unsalted is what I use. Any type of butter you like works.
• Sweeter crust: you can add a few tablespoons of sugar to the cookie mixture. Subtract it from the ground cookie amount.

3 secrets for a creamy cheesecake

There are three steps that need to be done right in order to get a creamy cheesecake: the mixing of the batter, oven temperature, and cooling process.

• Cheesecake batter: the key is not beating it so that we don't incorporate much air. If the ingredients are at room temperature, you should have no problem. What I do is use that as my way of knowing if they're at the right temperature: if I'm not able to easily mix the batter with a hand whisk it's because the ingredients have not softened enough.
• Oven temperature: low is better than medium. I have gone back and forth for years testing this. And even though I might bake it at the standard 350°F/180°C for ten minutes initially, the bulk of the baking is done at 300°F/150°C at the most, sometimes less than that. Similar to baking a flan recipe, the lower temperature ensures that the batter doesn't puff and the filling stays creamy. The cheesecake will slightly rise, but not much.
• Cooling process: this is crucial and it consists of 3 steps: letting it cool for a while in the oven after it's turned off; letting it completely cool to room temperature on a wire rack; refrigerating it for at least 8 hours (a whole day is better). I have tested this thoroughly and following all the steps it renders the creamiest cheesecake.

Berry cheesecake topping

A syrupy mixed berry topping is at the top of my list because you can use both fresh and frozen berries.

It's incredibly easy to make and I enhance it with lemon juice and some premium raspberry or blackberry jam to give it more structure. This recipe is in the recipe card at the end of this post.

Other good choices are single berry toppings, like the popular strawberry sauce, blueberry sauce, and a homemade cherry sauce.

Or even a mixed berry compote, which is lighter and less sweet.

Kitchen notes

• Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Cookies: use regular chocolate wafers or other plain chocolate cookies. Don't be tempted to use filled cookies.
• Ingredients: all filling ingredients must be at room temperature. It’s the way you ensure they can be well incorporated without overbeating the batter. This is so important and part of how you achieve a creamy consistency.
• Mixing: I recommend combining the ingredients with a whisk, but you can use an electric hand mixer for the first part, mixing cream cheese and sugar only. After that, continue by hand. If you're making a large batch (like double the recipe) and want to use a stand mixer with the paddle attachment, do so at low speed and just until it's all mixed. Cheesecake batters need to be combined or stirred, not beaten.
• Creaminess: besides the ingredients, make sure you bake it in a medium/low oven, turn it off while the cheesecake still jiggles a lot, and chill it for at least 8 hours in the fridge. I suggest refrigerating it for 1 or 2 days for best results. I find the texture is superior.
• Freezing: cheesecakes can be frozen and sometimes are creamier and softer after a stay in the freezer. There’s probably a chemical explanation.
• Topping: Keep in mind the ratio of filling and berry sauce. This is not a very tall cake as it's baked in a rectangular pan, so adding a very thick layer of sauce on top of the cheesecake will not let the filling shine.
• Flavors: this vanilla filling with chocolate crust can be customized. Make a raspberry cheesecake by topping it with fresh berries and maybe adding some to the batter before baking. Add some chocolate chips to the cream cheese mixture and serve it with chocolate ganache if you want a chocolate flavor and no berries. A few tablespoons of your favorite liquor can be added for a more sophisticated dessert.