Chocolate Bottom Vanilla Cheesecake

A silky vanilla cheesecake baked over a glossy chocolate layer for that irresistible pour-and-set dessert moment.

Ingredients

• 2 cups (200 g) graham cracker crumbs
• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (170 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy cream
• 24 oz (680 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1 cup (240 g) sour cream
• 1 tbsp vanilla extract
• 2 tbsp all-purpose flour

Instructions

1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Mix the graham cracker crumbs with melted butter, then press firmly into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
3. Heat the heavy cream until steaming and pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth. Spread the chocolate mixture over the crust in an even layer.
4. Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low. Blend in the sour cream, vanilla, and flour until just combined.
5. Pour the cheesecake batter over the chocolate layer and smooth the top.
6. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
7. Cool completely, then chill for at least 6 hours or overnight before releasing from the pan and slicing.
8. Serve cold for clean slices and a rich chocolate base in every bite.

Tip: For the smoothest cheesecake, make sure all filling ingredients are at room temperature and avoid overmixing after adding the eggs.