Hot Fudge Cheesecake

A rich, creamy cheesecake loaded with chocolate and topped with warm, gooey hot fudge and whipped cream — pure dessert heaven!

Ingredients:

For the crust:

2 cups chocolate cookie crumbs

6 tablespoons melted butter

2 tablespoons sugar

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup heavy cream

For the hot fudge topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

2 tablespoons butter

2 tablespoons cocoa powder

1/4 cup sugar

For garnish:

Whipped cream

Chocolate shavings or curls

Extra hot fudge sauce

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan to form the crust.

3. Bake the crust for 8–10 minutes, then remove and let cool.

4. In a large bowl, beat cream cheese and sugar until smooth and creamy.

5. Add eggs one at a time, mixing gently after each addition.

6. Mix in vanilla extract, sour cream, and heavy cream until smooth.

7. Pour the filling over the crust and smooth the top.

8. Bake for 55–60 minutes until the center is slightly set.

9. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

10. Refrigerate for at least 4 hours or overnight.

11. To make the hot fudge, heat heavy cream and butter in a saucepan over medium heat. Stir in chocolate chips, cocoa powder, and sugar until smooth and glossy.

12. Pour warm hot fudge over the chilled cheesecake.

13. Top with whipped cream and sprinkle with chocolate shavings before serving.

Pro Tip:

For ultra-clean slices, dip your knife in hot water and wipe it dry between each cut. It keeps the cheesecake layers looking perfectly smooth and bakery-style!