Guinness Chocolate Cheesecake

Make sure your ingredients are at room temperature and preheat oven to 350 F.

For the crust: In a small bowl, mix the graham cracker crumbs, cocoa powder, sugar, and melted butter together. Press mixture into the bottom of a 9-inch spring form pan.

For the cheesecake filling: Melt the chocolate and cream together in the top of a double boiler (with simmering water in the bottom) or in the microwave (1 minute, stirring once in the middle). Stir to combine completely and allow to cool slightly.

In a large bowl, beat the cream cheese until creamy with an electric mixer. Mix in the melted chocolate mixture, sugar, sour cream, eggs, and vanilla until completely combined. Mix in the Guinness until it is fully incorporated.

Pour the cheesecake filling into the spring form pan. Bake for 60 minutes. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.

Remove cake from oven. Let cake cool completely on the counter and then chill the cheesecake in the fridge (uncovered) for at least 6 hours (I like to leave mine overnight).

To make the glaze, place the chopped chocolate and cream in a small non-stick pot over medium-low heat. Bring to a simmer and whisk until a smooth ganache forms. Remove from the heat and whisk in the butter until completely incorporated. Pour the glaze in an even layer over the chilled cheesecake. Chill cheesecake thoroughly.

To serve, carefully un-mold the sides of the spring form pan. Run a sharp knife under hot water to warm the blade, and wipe dry with a towel. Slice cleanly, wiping the blade between slices and reheating as necessary. Serve chilled.

Note: Recipe adapted from Closet Cooking’s Guinness Chocolate Cheesecake.