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Double Chocolate Easter Egg Cheesecake

A rich and creamy cheesecake combining dark and milk chocolate, topped with crushed Easter eggs for a festive touch.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups crushed chocolate cookies
  • 5 tablespoons melted butter
Cheesecake Filling
  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup heavy cream
  • 24 ounces cream cheese at room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs at room temperature
  • 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.
Cheesecake Filling
  1. Melt dark and milk chocolate with heavy cream until smooth. Set aside.
  2. Beat cream cheese and sugar until fluffy.
  3. Add sour cream, cocoa powder, and vanilla extract. Mix well.
  4. Mix in melted chocolate.
  5. Add eggs one at a time, mixing gently.
  6. Stir in cornstarch.
  7. Pour filling into the crust.
Baking
  1. Place the pan in a larger tray with hot water for a water bath.
  2. Bake for 55–65 minutes until the center is just set.
  3. Turn off the oven, crack the door, and let it cool gradually.
Cooling and Serving
  1. Refrigerate for at least 6 hours or overnight.
  2. Top with crushed mini Easter eggs before serving.

Notes

Serve chilled with whipped cream and chocolate sauce. Store covered in the refrigerator for up to one week. Leftovers can be frozen for up to three months.