Dutch Chocolate Cheesecake

No Photo


  • 1 cup chocolate Graham cracker crumbs
  • 1/4 cup butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 1/4 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup Hershey's Dutch Cocoa Powder (any flavor will work)
  • 1 (8 ounce) container sour cream
  • 1 1/2 teaspoon vanilla extract
  • 3 eggs


  1. Chocolate Crumb Crust: Combine Graham cracker crumbs and melted butter; press into bottom of 9-inch springform pan.
  2. Cheesecake: Combine cream cheese and flour. Beat well on medium speed.
  3. Add in cocoa, sour cream, sugar and vanilla extract; mix until blended.
  4. 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.
  5. Bake at 425 degrees F for 10 minutes.
  6. Reduce heat to 250 degrees F and continue baking for 40 minutes.
  7. Remove from oven, and place on cooling rack for approximately 1 hour.
  8. 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.