Ingredients
25 minutes preparation time + 1 hour 35 minutes cooking time + cooling time 
12-18 Base
- 150g (10tbs or 1 1/4 sticks for USA) salted butter, chopped into small pieces
- 70g (1/3 cup) raw sugar/granulated sugar
- 195g (1 1/2 cups) plain/all-purpose flour
- 30g (3 tablespoons) dark Dutch-processed cocoa
- 1 teaspoon vanilla extract
- Pinch sea salt
Filling
- 750g (26.5oz) full-fat Philadelphia cream cheese (3 blocks)
- 200g (1 cup) sour cream
- 2 tablespoons vanilla extract
- 225g (1 cup) castor sugar
- 4 eggs + 2 egg yolks
- 250g (8.8oz) good quality milk chocolate, melted and slightly cooled
Ganache
- 180g (6.4oz) dark chocolate, finely chopped
- 100g (1/2 cup) sour cream
- Dark dutch processed cacao for dusting
Method
Base
- Preheat your oven to 180°C/350°F.
- In a stand mixer, cream the butter, sugar, and vanilla using the paddle attachment until well combined.
- Add the flour, cocoa, and salt. Mix until the mixture resembles damp sand. This may take a few minutes for the flour to absorb the butter.
- Pour and then press the mixture firmly into a greased and baking paper-lined 23cm/9inch springform cake tin using a spatula, large spoon, or your hands. Make sure the baking paper extends at least 15cm higher than the tin's edge to allow for the mixture to rise while baking.
- Bake at 180°C/350°F for 25 minutes. Once done, set aside to cool. Keep the oven on for the cheesecake filling.
Filling
- Reduce the oven temperature to 160°C/320°F.
- In the stand mixer, mix the cream cheese using the paddle attachment until smooth.
- Add the sugar and mix again to incorporate.
- Now add the sour cream and vanilla and mix until smooth.
- Gradually add the eggs and yolks one at a time on low speed until the mixture becomes silky smooth. Be cautious not to overmix the batter after incorporating the eggs to prevent introducing excessive air into the cheesecake.
- Mix in the melted chocolate until well combined.
- Now pour the mixture into the cake tin over the baked base.
- Fill a separate baking dish with boiling water and place it into the oven on the rack below where the cake will sit.
- Put the cake on the rack above the hot water and bake for 1 hour 10 minutes at 160°C/320°F.
- Remove the cheesecake from the oven and allow it to cool.
- Once cool, place it into the fridge overnight to set.
Ganache
- Gently melt the dark chocolate and sour cream together until smooth.
- Pour the chocolate ganache over the cold cake.
- Use the bottom of a large spoon to spread the ganache to the edges of the cake.
- Return the cake to the fridge to set for 30-60 minutes.
- Finally, dust with dark cocoa powder and serve.
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