Chocolate Graham Crust Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crumble graham crackers in a food processor with sugar and cinnamon.
• Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
• Roll dough out into a crust and place into a pie plate.
• Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a small bowl. Press 1 tablespoon of the crumb mixture into the bottom of each prepared cup.
• Measure 1/2 cup chocolate chips and set aside for topping. Evenly distribute the remaining chips among the cups, sprinkling them over the crust layer.
• Beat cream cheese, 1/2 cup sugar, egg, cocoa powder, and vanilla in a large mixing bowl until smooth. Spoon about 1/4 cup of the cream cheese mixture into each cup. Sprinkle remaining chocolate chips over top.
• Bake in the preheated oven until just set, 17 to 23 minutes. Remove from the oven and let cool completely on a wire rack, 15 to 30 minutes.
• Cover and refrigerate for at least 1 hour before serving.

Steps:

• Place all ingredients in a bowl, and mix until combined. Press the mixture into one regular sized pie tin (or about six miniature pie tins, as shown here). Chill while preparing the filling.