Ingredients

Crust:

7 ounces (about 2 cups) chocolate graham cracker crumbs

1 tablespoon Domino granulated sugar

7 tablespoons Land O’ Lakes butter, melted

Cheesecake:

3 packages (8 ounces each) Philadelphia cream cheese, softened to room temperature

1 1/2 cups (6 ounces) Domino powdered sugar

1/4 cup Daisy sour cream

1 teaspoon McCormick vanilla extract

1 1/2 cups (9 ounces) Hershey’s bittersweet chocolate, melted and cooled to room temperature

Instructions

For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.

For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.

Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).

Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.

For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).