Dubai Chocolate Cheesecake

A decadent chocolate cheesecake featuring a fudgy center and a crisp biscuit base, perfect for any celebration.

Scale

200 g (2 cups) crushed digestive biscuits or graham crackers
100 g (7 tbsp) unsalted butter, melted
900 g (32 oz) full-fat cream cheese, room temperature
150 g (3/4 cup) granulated sugar
60 g (3/4 cup) unsweetened cocoa powder
200 g (7 oz) dark chocolate, finely chopped
3 large eggs, room temperature
240 g (1 cup) full-fat sour cream, room temperature
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 g) fine sea salt
Optional ganache: 200 ml (3/4 cup + 1 tbsp) heavy cream, 150 g (5 oz) dark chocolate

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Preheat the oven to 160°C (325°F). Mix crushed biscuits with melted butter and press into a 9-inch springform pan. Bake for 8–10 minutes and cool.
Melt dark chocolate over simmering water or in the microwave until smooth. Let cool slightly.
Beat cream cheese and sugar on medium speed until smooth. Do not overbeat.
Add eggs one at a time, mixing briefly after each addition. Stir in vanilla and salt, then fold in cocoa powder.
Fold in melted chocolate and sour cream until combined and smooth.
Pour batters into the crust and bake in a water bath for 45–50 minutes until set but still wobbly.
Turn off oven and cool cheesecake inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
If using ganache, heat cream and pour over chocolate. Let sit, stir until smooth, and chill to set before serving.

For a less sweet cheesecake, consider using lower sugar alternatives or different biscuit options.