If you've been searching for a great chocolate cheesecake recipe, you've come to the right page. This blend of chocolate and cream cheese in a chocolate crumb crust might just be the perfect chocolate cheesecake. This carefully prepared guide will walk you through the process of how to make chocolate cheesecake step by step. After all, this is a recipe that you and every chocolate lover you know is sure to fall head over heels for.

Cheese cake recipes are a great addition to your secret cache of holiday recipes and holiday dessert recipes. Dessert can be a popular and in demand course regardless of what occasion or holiday you're celebrating, and cheese cake is a classic dessert favorite. Read on to learn exactly how to make this classic dessert and leave your guests impressed and asking for more.

• Chocolate crumb crust, in a 9 inch springform pan
• 12 ounces semisweet chocolate, broken into small pieces
• 2 tablespoons unsalted butter
• 3 8 ounce bars of cream cheese, at room temperature
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla
• 1 cup sugar
• 3 eggs, at room temperature
• 2 tablespoons unsweetened cocoa powder
• 4 ounces semisweet chocolate
• 1/2 cup heavy cream
• 2 tablespoons confectioner's sugar

1. Preheat the oven to 350 degrees F.
2. Combine 12 ounces chocolate and butter in the top of a double boiler, stirring constantly until smooth. Set aside.
3. Beat the cream cheese with an electric mixer until light and fluffy.
4. Add in the melted chocolate and beat until smooth.
5. Beat in 1 1/2 cups of cream and the vanilla.
6. Add the sugar, mixing until fully combined.
7. Add eggs one at time, blending well after each egg.
8. Using a sieve, sprinkle the cocoa powder over the batter, then beat until fully incorporated.
9. Pour filling into prepared crust.
10. Bake for 60 to 75 minutes in the preheated oven. The cake is done when the edges are cooked. The center may still juggle a bit, but will settle as the cheesecake cools.
11. Run a knife around the outside edge of the cheesecake to loosen it, but do not remove the outer ring of the springform pan.
12. Cool the cake completely before refrigerating.
13. Chill cheesecake for at least 8 hours before serving.
14. To make the glaze, combine 4 ounces semisweet chocolate, 1/2 cup heavy cream, and confectioner's sugar in a double boiler, stirring until smooth.
15. Drizzle the glaze over the cheesecake, and chill until set, about an hour.

1. Use white chocolate for the glaze, if desired.
2. Serve with berries and whipped cream.
3. Instead of glazing the chocolate cheesecake, you can just dust it with confectioner's sugar.