Use a hand or stand mixer to cream butter & sugar until light & fluffy.
Beat in cocoa powder, egg, & vanilla.
Add flour, mixing just until incorporated.
Dough will be soft; wrap it in plastic & refrigerate for 1 hour.
Preheat oven to 325F & grease a 9" springform pan.
Remove dough from fridge & press into springform pan. Bring it about halfway up the sides so the crust is about 1/8 inch thick all around.
Bake for 10 minutes & remove from oven. Set aside.
Make the Cheesecake
Use a stand mixer with the whisk attachment to beat cream cheese until smooth.
Add in sugars & beat until fully incorporated.
Add one egg at a time, beating for a minute & scraping the bottom after each addition.
Add in sour cream, cocoa powder & vanilla & beat until fully combined.
Fold in melted chocolate.
Pour over crust & spread until even.
Pour dulce de leche on top in a spiral design & then use a knife to create swirls.
Bake for 1 hour & then turn the oven off and allow to sit in the oven, with the door a crack open, for 30 minutes. Remove & refrigerate once cooled.
Top with powdered sugar, mixed berries & extra dulce de leche!
Notes
To avoid cracking, you can put the cheesecake in a water bath but I usually just add moisture to the oven by putting a pan full of water on a different shelf in the oven.
Store in an airtight container in the fridge
This recipe was prepared for Rodelle by @baranbakery. Click here to see the original post and more details.
