Ingredients

• 1 cup graham cracker crumbs
• 0.25 cups salted butter , melted
• 0.5 cups white sugar , divided
• 5 ounces semisweet chocolate , chopped
• 2 tablespoons unsweetened cocoa powder , sifted
• 2 tablespoons hot water or more as needed
• 1 , 8-ounce
• 0.5 cups heavy cream

Instructions

1. 1 Gather your ingredients.
2. 2 Mix graham cracker crumbs with melted butter and 1 tablespoon of sugar; press crumb mixture into bottom and 1/2-inch up the sides of an 8-inch springform pan. Refrigerate crust while you make the filling.
3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in the microwave on high power for 1 to 2 minutes, or until melted, stirring every 15 seconds; set aside to cool.
4. 4 Whisk cocoa powder and enough warm water together in a medium bowl to form a smooth paste.
5. 5 Beat cream cheese and remaining sugar into cocoa mixture until combined; set aside.
6. 6 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in cooled melted chocolate.
7. 7 Fold chocolate cream mixture into cream cheese mixture until thoroughly combined; spread on top of graham cracker crust.
8. 8 Freeze cheesecake for 1 hour. Thaw in the refrigerator for 30 minutes before serving.

Nutrition per serving