Guinness and Chocolate Cheesecake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. (5 minutes)

Recipe View 5 mins In a small bowl, combine chocolate cookie crumbs, melted butter, 2 tablespoons sugar, and cocoa powder. Press the mixture firmly into the bottom of the prepared pan. (5 minutes)

Recipe View 8 mins In a large bowl, beat softened cream cheese with an electric mixer on low speed until smooth. Gradually add 1 cup sugar, then add eggs one at a time, beating until smooth. (8 minutes)

Recipe View 3 mins Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth. (3 minutes)

Recipe View 5 mins Gradually beat the melted chocolate mixture into the cream cheese mixture until well combined. Stir in sour cream, salt, Guinness stout, and vanilla extract until the batter is smooth and uniform. (5 minutes)

Recipe View 5 mins Pour the cheesecake batter over the prepared crust. Place the springform pan in a large, deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the springform pan to create a water bath. (5 minutes)

Recipe View 1 hrs 30 mins Bake in the preheated oven for 45 minutes. Turn off the oven, and leave the cheesecake in the oven with the door slightly ajar for another 45 minutes. Remove from the oven. (90 minutes)

Recipe View 4 hrs Run a thin knife along the inside edge of the springform pan to loosen the cheesecake. Allow to cool completely before covering and chilling in the refrigerator for at least 4 hours, or preferably overnight. (240 minutes)

Recipe View 20 mins For the chocolate clovers (optional): Melt the 1 ounce of semisweet chocolate. Pipe or drop three small dots of melted chocolate close together on a sheet of waxed paper. Drag a toothpick from the center of the dots outward to create a stem effect. Chill until hardened. Arrange on top of the cheesecake before serving. (20 minutes)