- 1 cup tea biscuit cookie crumbs (or vanilla wafers or graham crackers)
- 2 Tablespoons granulated sugar
- 4 Tablespoons butter, melted and slightly cooled
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 (8 oz) packages cream cheese, softened to room temperature
- 3/4 – 1 cup granulated sugar
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 Tablespoons all purpose flour
- 3 Tablespoons cocoa powder
- 4 Tablespoons sour cream
- 6 Tablespoons sugar
- 2 Tablespoons butter
- fresh raspberries
- Or you can use toasted nuts, other berries, coconut flakes or chocolate shavings
- Preheat the oven to 325 degrees Fahrenheit.
- In a large ziplock bag, crush the tea biscuits with a rolling pin to get 1 cup of cookie crumbs. You can also use vanilla wafers or graham crackers. You can also pulse the cookies in a food processor.
- Add the sugar, melted butter, cocoa powder and salt to the ziplock bag, close and massage the bag with your hands to mix the ingredients together. (You can also add all these ingredients to the food processor and pulse a few times to combine.)
- Press the crumb mixture into the bottom of a 9 inch round springform baking pan. Bake the crust in the preheated oven for 8 minutes, then cool slightly. If you want to make your crust come up the sides of the cheesecake, make another 1/2 batch of the crumb mixture.
- Meanwhile, mix the softened cream cheese with the granulated sugar in a large mixing bowl. If your cream cheese is softened enough and you’re willing to put your arm muscles to good use, you can use a large wooden spoon, but you can most certainly use a standing mixer or a hand mixer. Mix until smooth.
- Add the ricotta, sour cream, eggs and vanilla extract. At this point, I like to switch to a whisk.
- Add the cocoa powder and flour. Mix to combine. Pour the filling into the baking pan over top of the slightly cooled crust.
- Bake in the 325 degrees Fahrenheit preheated oven for about 40 minutes. Turn off the oven, crack the oven door open and let the cheesecake cool gradually until the oven is completely cool. Chill the cheesecake in the refrigerator overnight, or for about 6-8 hours. Take the cheesecake out of the springform pan and transfer to a serving plate or a cake pedestal.
- Make the chocolate glaze.
- Place the cocoa powder, sour cream and sugar in a small saucepan. Whisk everything together until smooth while still cold.
- Cook on medium-low heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency. Whisk in the butter.
- Pour the chocolate glaze over the top of the cheesecake. Quickly tilt the cheesecake while swirling it around to distribute it all over the top. Do this quickly, since the cheesecake is cold and the chocolate glaze will set up fast.
- I also spread the glaze on the sides of the cake. Decorate with raspberries. I also use chopped, toasted nuts, chocolate shavings, sprinkles, etc.
- Bring the cheesecake to room temperature before serving.