A Delicious recipe for Dutch chocolate cheesecake. This rich cheesecake is lovely enjoyed with a hot cup of coffee.
Preheat oven to425 degrees F
Chocolate Crumb Crust: Combine graham cracker crumbs and melted butter; press into bottom of 9-inch springform pan.
Combine cream cheese and flour. Beat well on medium speed. Add in cocoa, sour cream, sugar and vanilla extract; mix until blended. Add eggs one at a time, mixing in between each egg. Beat on low speed until blended.
Pour mixture over crumb crust in springform pan. Bake at 425 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for 40 minutes.
Remove from oven, and place on cooling rack for approximately 1 hour.
Refrigerate for several hours until well chilled.
Drizzle chocolate sauce (or any flavor) over the top of the cheesecake and top with strawberries, raspberries or whipped cream.