Chocolate Cheesecake

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper or lightly grease it to prevent sticking.

Melt the butter in a small saucepan over low heat, then stir in the cocoa powder until fully combined and smooth. Set aside to cool slightly.

Beat the softened cream cheese in a large bowl with an electric mixer on medium speed for 2 minutes until creamy and smooth, scraping down the bowl as needed.

Gradually pour the sweetened condensed milk into the cream cheese mixture while beating on low speed, then mix until well incorporated.

Add the eggs one at a time to the cream cheese mixture, beating on low speed after each addition just until combined. Do not overmix.

Stir in the vanilla extract and the cooled cocoa-butter mixture until the batter is smooth and evenly colored throughout.

Pour the chocolate cheesecake batter into the prepared springform pan, spreading it evenly with a spatula.

Place the springform pan on a larger baking sheet to catch any potential drips, then transfer to the preheated 350°F oven.

Bake for 50 minutes, or until the top is set but the center still jiggles slightly when gently shaken—the cheesecake should not be completely firm.

Remove the cheesecake from the oven and let it cool in the pan at room temperature for 1 hour to prevent cracking.

Run a thin knife around the edges of the cheesecake to loosen it from the pan sides, then refrigerate for at least 2 hours or until fully chilled before serving.