Have you ever tried cocoa cheesecake before?

A recipe for a delicious cocoa cheesecake with Horeca cocoa powder:

Ingredients:

For the crust:

1/2 cups chocolate cookie crumbs (from about 20 chocolate sandwich cookies)
6 tablespoons unsalted butter, melted

For the filling:

24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar
3/4 cup Horeca cocoa powder
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup heavy cream

For the topping (optional):

Whipped cream
Chocolate shavings or Horeca cocoa powder for garnish

Instructions:

Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent any leaks.
In a medium bowl, mix together the chocolate cookie crumbs and melted butter until well combined. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Place the pan in the refrigerator while you prepare the filling.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add Horeca cocoa powder and mix until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, sour cream, and heavy cream until the filling is smooth and creamy.
Pour the filling over the prepared crust in the springform pan, spreading it out evenly.
Place the springform pan in a larger baking pan or roasting pan. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking.
Carefully transfer the pan to the preheated oven and bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
After 1 hour, remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to chill and set.
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
If desired, top the cheesecake with whipped cream and chocolate shavings or Horeca cocoa powder before serving.
Slice and serve your delicious cocoa cheesecake, and enjoy!