The Chocolate Cheesecake That Almost Didn’t Happen (But You’ll Wish It Did Sooner!)

Let me start by saying: Do as I say, not as I do.

Because, believe it or not, I didn’t have a springform pan when I made this cheesecake. That’s right—I, a person making cheesecake, did not own the one pan designed for cheesecake. Instead, I lined a regular cake pan with parchment paper and hoped for the best.

Oh, and guess what else? I didn’t use a water bath.

So, naturally, my cheesecake cracked right down the middle like an earthquake zone. And you know what? It was still ridiculously delicious. So, if you’re a cheesecake perfectionist, follow the correct steps I’m about to outline. But if you’re more of a “let’s wing it and see what happens” kind of baker—welcome to the club.

You know those ingredients that sit in your fridge or pantry, staring you down every time you open the door? Well, that was me with four blocks of cream cheese.

The holidays came and went, and for some reason, we never made a cheesecake for New Year’s Eve. But I did have a couple of bags of biscotti left over. I always keep a few bags on hand—perfect for when guests stop by or just to have something delicious with coffee.

Fast forward to January 26, and for 26 days, every time I opened the fridge, I saw those dying blocks of cream cheese. Today, inspiration finally hit. I decided to turn those forgotten ingredients into something spectacular: a rich, chocolate cheesecake with a biscotti crust.

But instead of the usual graham cracker base, I went for something unique—a mix of The Biscotti Company’s Almond Biscotti and Anise Biscotti. The result?
🔥 A crust that’s nutty, slightly sweet, with an almost coffee-amaretto flavor and bursts of something special—just enough salt to make you say, “What is that?”

This was not just another cheesecake—it was a revelation.

Why This Cheesecake Works

✅ Biscotti crust = total game changer – A mix of almond and anise biscotti makes for a toasty, slightly sweet base that’s better than graham crackers.
✅ Dutch cocoa = deep, rich chocolate flavor – No need for melted chocolate, just pure cocoa intensity.
✅ Frangelico = that secret ingredient – A splash of hazelnut liqueur enhances the chocolate while adding warmth.
✅ Silky smooth, no cracks – Thanks to the water bath baking method, this cheesecake is restaurant-quality creamy.

Ingredients

For the Biscotti Crust:

• 1 x 7.15 oz bag The Biscotti Company Almond Biscotti (crushed)
• ½ bag The Biscotti Company Anise Biscotti (crushed)
• ½ stick (4 tbsp) unsalted butter, melted
• 1 tbsp granulated sugar
• Pinch of sea salt

For the Chocolate Cheesecake Filling:

• 1/3 cup Dutch cocoa powder, sifted
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1/3 cup Frangelico (hazelnut liqueur)
• 1/2 cup sour cream, at room temperature
• 2 tbsp all-purpose flour (optional, for stability)

For the Ganache Topping:

• 1/4 cup Dutch cocoa powder, sifted
• 1/2 cup heavy cream
• 1 tbsp Frangelico
• 2 tbsp unsalted butter
• 3 tbsp powdered sugar, sifted

For Garnish:

• Almond & Anise Biscotti crumbs or shards
• Edible gold leaf (optional)
• Fresh raspberries or candied hazelnuts (optional)

Step-by-Step Instructions (The Right Way, Not My Way)

1. Make the Biscotti Crust

1. Preheat your oven to 325°F (160°C). Grease a springform pan (or, if you’re like me and don’t own one, line a regular cake pan with parchment paper).
2. In a food processor, crush The Biscotti Company Almond & Anise Biscotti into fine crumbs. Add melted butter, sugar, and salt. Pulse until it looks like wet sand.
3. Press the mixture firmly into the bottom of the pan. Use a flat-bottomed glass to pack it down.
4. Bake for 10 minutes, then cool completely.

2. Prepare the Chocolate Cheesecake Filling

1. In a stand mixer, beat softened cream cheese and sugar for 3 minutes until smooth.
2. Add eggs one at a time, mixing well. Scrape down the sides.
3. Mix in vanilla, Frangelico, sour cream, and Dutch cocoa powder. Stir until fully combined.
4. (Optional) For extra stability, mix in 2 tbsp flour at this stage.
5. Pour the filling over the cooled biscotti crust, smoothing the top with a spatula.

3. Bake the Cheesecake (And Don’t Be Like Me!)

1. Wrap your springform pan in foil and place it in a roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides (aka the water bath I didn’t do).
3. Bake at 325°F (160°C) for 55-65 minutes, until the edges are set but the center jiggles slightly.
4. Let it cool in the oven for 1 hour to prevent cracks (which I also didn’t do).
5. Cool at room temperature, then refrigerate at least 6 hours or overnight.

4. Make the Ganache Topping

1. Heat heavy cream until it simmers. Remove from heat and whisk in Dutch cocoa, powdered sugar, and Frangelico.
2. Stir in butter until smooth.
3. Pour over the chilled cheesecake and refrigerate for 30 minutes.

5. Garnish and Serve

• Sprinkle with Almond & Anise Biscotti crumbs for crunch.
• If you’re feeling fancy, add gold leaf or fresh berries.
• Slice with a hot knife for clean edges.

I’m not going to lie—this cheesecake was next level. The biscotti crust gave it something you just don’t get with a regular graham cracker base. It had this subtle nuttiness, warmth from the anise, and just the right hint of salt that made the chocolate flavors pop.

And that first bite? Rich, velvety, with a perfect balance of deep cocoa, hazelnut warmth, and a crust that keeps you guessing.

This cheesecake started as a “let’s use up these ingredients” moment, but it ended up being one of the best I’ve ever made. And now? I might just always make my cheesecakes with biscotti crust.

Try this recipe and let me know what you think! Share your masterpiece on Instagram and tag #BiscottiCheesecake—I’d love to see your creation! 🍰✨