Chocolate cheesecake is really incredibly easy. I've already prepared the cheesecake base. All I'm going to do is add a third of a cup of cocoa powder. Add your favorite kind. I like Hershey's. I also like Ghirardelli, you know.

I would say if you're making a chocolate cheesecake, it's the one time that you'd want to splurge and, you know, pay for the little bit pricier of cocoa because you're really going to, that's the flavor you're going to taste. So you wouldn't want it to kind of blend in like you would in a brownie or something. You really want that chocolate flavor. You want it to be one that you really, really, really like. So I'm just gonna miss like to eat mine thoroughly well to make sure that there's no clumps of cocoa in there. It can kind of be a bug or like that so it's gonna make it really well make sure that they all break down and dissolve into the liquids in the batter.

Just check it by running some over the side of the bowl and you'll be able to see if it's really smooth or not. It looks really good to me. Remember, we did the cookie foundation. So that's the crust I'm using for this chocolate cheesecake. So I've already laid my cookies down in the bottom and the battery is going to directly in the thing you want to keep in mind that because we added the dry ingredient to the cheesecake, the cocoa to the base recipe, it's actually will have a higher tendency to dry out. So you don't want to bake chocolate cheese cakes as long as you've ever gone to a restaurant or bakery and gotten chocolate cheesecake and you thought this is really dry.

It's over baked. So we don't want to do that. Just bake it, it's gonna take about 15 to 20 minutes less than the original cheesecake would take to bake. So you want to keep an eye on it. It's gonna set up a lot faster.