Ingredients:

  • 1.5 cups chocolate wafer crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp cocoa powder
  • 1 pinch salt
  • 24 oz full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz semi-sweet chocolate, finely chopped
  • 1 cup heavy whipping cream, chilled
  • 1 tsp vanilla extract

Instructions:

  1. Combine chocolate wafer crumbs, melted butter, cocoa powder, and salt in a medium bowl.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a glass.
  3. Place the pan in the refrigerator to set while you prepare the filling.
  4. Set your slow cooker to 'Low' and add the softened cream cheese and chopped chocolate to the pot.
  5. Stir every 3–5 minutes until the chocolate is completely melted and the cream cheese is smooth and glossy.
  6. Remove the mixture from heat and stir in the powdered sugar and vanilla extract until fully incorporated.
  7. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the slow cooker chocolate mixture using a rubber spatula with a 'cut and fold' motion to maintain aeration.
  9. Pour the chocolate cheesecake filling into the prepared crust and refrigerate for at least 4 hours to set.