Preheat oven to 375°F.
To make crust, mix together cocoa powder, sugar, walnuts (optional), graham cracker crumbs and butter. Press firmly into the bottom of a greased 10½-inch springform pan. Set aside.
To make filling, melt chocolate and butter in the top of a double boiler, stirring together until smooth. Remove from heat and set aside to cool.
With an electric mixer set on high speed, beat cream cheese and sour cream for 5 minutes. Add chocolate mixture and beat for 5 more minutes.
Add cornstarch, sugar and vanilla and mix for another 5 minutes. Scrape bowl while mixing. Add eggs, one at a time, beating well after each addition.
Slowly pour filling into pan, being careful not to disturb crust. Place springform pan in a large roasting pan. Fill roasting pan with enough hot water to come halfway up the sides of the springform pan.
Bake 1½ hours, or until cheesecake no longer shakes when pan is moved. Let cool in oven for 1 hour with door open, then remove from oven and let cool on a wire rack for 1 hour at room temperature.
Refrigerate at least 6 hours before serving. Garnish with fresh strawberies.
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