Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 0.5 tsp Sea salt
  • 16 oz (450g) Full fat cream cheese
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1.5 cups (360ml) Heavy whipping cream
  • 1 cup (170g) Dark chocolate (60% cacao)

Instructions:

  1. Lightly grease a 9 inch springform pan.
  2. Combine 1.5 cups graham crumbs, 6 tbsp melted butter, 2 tbsp granulated sugar, and 0.5 tsp salt until it looks like wet sand.
  3. Firmly press the mixture into the bottom of the pan. Use the bottom of a flat measuring cup to get an even, compacted layer.
  4. Place the pan in the freezer for 15 minutes until the butter has hardened.
  5. In a large bowl, beat 16 oz cream cheese and 1 cup powdered sugar until completely smooth and fluffy.
  6. Mix in 1 tsp vanilla extract. Stop and scrape the sides of the bowl to ensure no lumps remain.
  7. In a separate chilled bowl, whip 1.5 cups heavy cream until stiff peaks form.
  8. Use a spatula to fold the whipped cream into the cream cheese mixture in three stages until no white streaks remain.
  9. Fold in 1 cup chopped dark chocolate. Save a tablespoon of chocolate to sprinkle on top for a professional look.
  10. Pour the filling over the crust and smooth the top. Chill for at least 8 hours until the center is firm to the touch.