Chocolate graham crackers, intense cocoa powder, and decadent milk chocolate all come together to give this amazing cheesecake its well-rounded chocolate richness.
Preparation time: 25 minutes
Total time: 14 hours
Serves: 14 (serving size 1 slice)
- 2/3 cups old-fashioned rolled oats
- 8 chocolate graham cracker sheets
- 2 Tbsp. dark brown sugar
- 1/8 tsp. salt
- 1 Tbsp. butter, melted
- 1 large egg white
- Baking spray with flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 2 Tbsp. cake flour
- 1/4 tsp. salt
- 12 oz. fat-free cream cheese, softened
- 10 oz. 1/3-less-fat cream cheese, softened
- 4 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 oz. milk chocolate, melted and cooled
- 2 cups frozen light whipped topping, thawed and divided
- 1 cup blackberries
- Preheat oven to 350°F.
- To prepare crust, spread oats on a baking sheet. Bake at 350°F for 10 minutes or until lightly browned, stirring after 5 minutes. Cool.
- Combine oats, crackers, brown sugar, and 1/8 tsp. salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray.
- Bake at 350°F for 22 minutes. Cool completely on a wire wrack.
- Reduce oven temperature to 325°F.
- To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 tsp. salt.
- Place cheeses in a large bowl; beat with a mixer at medium speed until smooth.
- Add eggs, 1 at a time, beating well after each addition.
- Add vanilla and chocolate, beating at low speed just until combined. Fold 1 cup whipped topping into mixture.
- Pour mixture into prepared pan, smoothing top. Bake at 325°F for 1 hour or until cheesecake center barely moves when pan is touched.
- Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 Tbsp. whipped topping. Divide berries among servings.