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Double Chocolate Easter Egg Cheesecake

An indulgent cheesecake combining rich chocolate flavors, perfect for festive celebrations and easy customization.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups crushed chocolate cookies
  • 5 tablespoons melted butter
Filling
  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup heavy cream
  • 24 ounces cream cheese at room temperature for easier mixing
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup mini chocolate Easter eggs, crushed for topping
  • 2 tablespoons cocoa powder
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Wrap your springform pan with foil if using a water bath.
  2. Mix crushed chocolate cookies and melted butter, then press into the base of the pan. Chill.
  3. Melt dark and milk chocolate with heavy cream until smooth. Set aside.
  4. Beat cream cheese and sugar until fluffy. Add sour cream, cocoa powder, and vanilla extract. Mix well.
  5. Mix in melted chocolate. Add eggs one at a time, mixing gently. Stir in cornstarch.
  6. Pour filling into the crust. Place pan in a larger tray with hot water for a water bath.
Baking
  1. Bake for 55–65 minutes until center is just set.
  2. Turn off oven, crack door, and let cool gradually.
Chilling
  1. Refrigerate for at least 6 hours or overnight.
Serving
  1. Top with crushed mini Easter eggs before serving.

Notes

Serve with fresh berries or drizzle chocolate/caramel sauce over each slice. Pair with vanilla ice cream for a festive touch. Store leftovers in the refrigerator for up to 5 days.