Square Close-up of cheesecake on white plate, fork digging into it, berry topping

The Best Cheesecake with Chocolate Crust

  • Author: Paula Montenegro
  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Category: Cheesecakes
  • Method: Baking
  • Cuisine: American


The best and creamiest cheesecake ever! With a chocolate crust and berry topping. Make it in a rectangular pan and feed a crowd.

The time given doesn’t include cooling and refrigeration. Take that into account. 



For the cookie base:

  • 2 cups (200g) ground chocolate wafers
  • 1/2 cup (110g) unsalted butter, melted

For the cream cheese filling:

  • 24oz (700g) regular cream cheese, at room tº
  • 1 cup (225g) sour cream, at room t°
  • 1 ¼ cups (250g) sugar
  • 5 eggs eggs (room tº)
  • 1 teaspoon vanilla extract or paste
  • ¼ cup cream, at room t°

For the berry topping:

  • 1 1/2 cups mixed berries, fresh or frozen
  • 34 tablespoons brown sugar
  • Juice of half a lemon
  • 23 tablespoon good raspberry or blackberry jam


For the cookie base:

  1. Preheat oven at 350°F /180°C.
  2. Spray a 8×10 inches (20x24cm) rectangular pan and line with a piece of parchment paper that covers the bottom and up the two long sides of the pan. You will only have the two short sides without paper. This makes it easier to unmold; you simply lift the paper and take out the cheesecake.
  3. Grind cookies in the food processor, add the melted butter, and mix until the mixture looks like wet sand.
  4. Or add already crushed cookies to the bowl with the melted butter and mix with spoon.
  5. Put this mixture into the prepared pan and press firmly onto bottom.
  6. Bake for 10 minutes. Let cool on a wire rack while making filling.
  7. Don’t turn oven off.

For the cheese filling:

  1. Preheat oven to 350º.
  2. In a large bowl beat cream cheese and sour cream until very smooth. You can use an handheld mixer or wire whisk. If the cheeses are at room t°, mixing them by hand should not be a problem.
  3. Gradually add sugar and beat until sugar is very well incorporated.
  4. Add eggs, in 2 additions, beating until just incorporated and scraping down sides of bowl after each addition.
  5. Add vanilla and cream, stirring to incorporate.
  6. Put the batter into the prepared pan.
  7. Bake for 10 minutes at 350°F, turn the oven down to 280ºF and bake for another 35-40 minutes. (This can vary depending on your oven). At this point the cheesecake should jiggle quite a lot in the center. Don’t be tempted to bake it longer.
  8. Turn the oven off and, without opening the door, let the cheesecake inside for 1 hour.
  9. Cool to room tº, wrap in plastic and refrigerate for 8 hours. I highly recommend 2 days of refrigeration for the creamiest consistency.

For the topping:

  1. Put berries, sugar and lemon juice in a small saucepan.
  2. Cook over low heat until the juices bubble and are beginning to look syrupy, about 5 minutes.
  3. Take the pan out of the heat and add 2-3 tablespoons jam. Mix well.

To assemble:

  1. Take the cheesecake from the refrigerator.
  2. Lift it aiding yourself with the pieces of parchment paper that overhang from the sides. Be careful as you place it in the serving board.
  3. Top with the berry topping and serve.


Tips & tricks for this recipe:

  • Dessert for a crowd: cheesecake is such a favorite for most people, so bake this recipe in a rectangular pan (the cake will not be as tall), and then you can cut it in smaller squares and feed many more guests. If you do two cheesecakes you can serve dessert to 24 persons or something. It depends on the size of the servings.
  • Cookies: use regular wafers, plain chocolate cookies. Or alternatively, use a graham cracker crust. The cheesecake will be amazing too.
  • Ingredients: all filling ingredients must be at room t°. It’s the way you ensure they all mix well without overbeating the batter. This is so important and part of how you achieve a creamy consistency.
  • 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 leave it at least 24 hours in the fridge. I suggest for 2 days. I find the texture is superior.
  • Freezing: cheesecakes can be frozen and, in my opinion, many times they 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 too much topping will not let the filling shine.

Keywords: cheesecake, cheesecake with berries