Whipped Chocolate Honey Cheesecake

Whipped Chocolate Honey Cheesecake- oh yes we did. Rich and decadent, triple chocolate cheesecake tastes every bit as good as it sounds; and our signature Whipped Chocolate Honey takes this cheesecake recipe to the next level.  


  • 9 oz chocolate wafer cookies
  • 6 Tbsp unsalted butter, melted
  • 4 bars (8 oz each) cream cheese, room temperature
  • 12 oz Whipped Chocolate Honey plus more to taste
  • 1/2 tsp salt
  • 4 large eggs
  • 1 c sour cream
  • 8 oz semisweet chocolate, melted


  • 1/2 c heavy cream
  • 4 oz chopped semisweet chocolate


  1. Preheat oven to 325 degrees and prepare a 9-inch spring form pan.
  2. In food processor, pulse chocolate cookies until ground. Add butter, and pulse. Press crumbs firmly and evenly into the bottom of prepared pan. Bake for 10 minutes on a lined baking sheet and set aside.
  3. Wipe out bowl and blade of food processor or use mixer. Combine cream cheese, honey, and salt; blend until smooth. Add eggs, sour cream, and chocolate; blend filling until smooth, scrape down sides and continue mixing.  Taste and add honey for desired sweetness. 
  4. Pour filling into cooled crust. Bake just until set, 1 hour.
  5. Let the cake cool completely (in the oven if possible), cover loosely and refrigerate (at least 6 hours, up to overnight).
  6. Prepare Ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
  7. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.