📝 Ingredients

For the crust:

• 200 g digestive biscuits (or graham crackers), crushed

• 100 g unsalted butter, melted

• 2 tbsp sugar (optional)

For the cheesecake filling:

• 600 g cream cheese, softened

• 200 g sugar

• 3 large eggs

• 200 g sour cream

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• Zest of 1 lemon (optional, for freshness)

For the chocolate sauce:

• 150 g dark chocolate, chopped

• 120 ml heavy cream

• 2 tbsp butter

• 2 tbsp sugar (optional, for sweetness)

For topping:

• Vanilla ice cream scoops

• Whipped cream or chocolate cream rosettes

• Fresh mint leaves

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👩‍🍳 Instructions

1. Make the crust

   • Mix crushed biscuits with melted butter (and sugar if using).

   • Press firmly into the bottom of a springform pan (22 cm / 9 in).

   • Bake at 170°C (340°F) for 10 minutes, then let cool.

2. Prepare the cheesecake filling

   • Beat cream cheese and sugar until smooth.

   • Add eggs one at a time, mixing well.

   • Stir in sour cream, vanilla, flour, and lemon zest (if using).

   • Pour over the cooled crust and smooth the top.

3. Bake

   • Bake at 160°C (320°F) for 50–60 minutes, until edges are set but center is slightly wobbly.

   • Turn off oven, leave cheesecake inside with door slightly open for 1 hour.

   • Refrigerate for at least 4 hours or overnight.

4. Make the chocolate sauce

   • Heat cream until just simmering, then pour over chopped chocolate.

   • Add butter and stir until glossy and smooth.

5. Assemble & serve

   • Slice cheesecake and place on plates.

   • Top with a scoop of vanilla ice cream.

   • Drizzle generously with warm chocolate sauce.

   • Garnish with chocolate decorations and mint leaves.

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✨ Creamy, indulgent, and beautifully balanced — this cheesecake is a showstopper dessert for any special occasion!