Ingredients
Scale
- 1 ½ cups crushed chocolate cookies (for the crust)
- ½ cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 cup butterbeer (homemade or store-bought)
- ¼ cup vanilla extract
- Chocolate shavings or whipped cream (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine crushed chocolate cookies with melted butter and press into the bottom of a springform pan to form a crust.
- In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract.
- Gently heat butterbeer in a saucepan, then gradually stir into the cream cheese mixture to infuse flavors.
- Pour the cheesecake batter into the crust and bake for 50-60 minutes until center is set but slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool for an hour.
Notes
- Cover and refrigerate for at least 4 hours, preferably overnight.
- For a festive presentation, top with chocolate shavings or whipped cream.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Use gluten-free chocolate cookies for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg