Preheat your oven to 325°F (165°C).
Grease a 9-inch springform pan.
In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of the pan to create an even layer.
Bake for 10 minutes, then let it cool while preparing the filling.
2️⃣ Make the Avocado Filling:
In a food processor or blender, add the ripe avocados, softened cream cheese, granulated sugar, heavy cream, vanilla extract, and lime juice.
Blend until the mixture is completely smooth and creamy. Scrape down the sides as needed.
3️⃣ Assemble the Cheesecake:
Pour the avocado filling over the cooled crust and spread it evenly with a spatula.
4️⃣ Prepare the Chocolate Layer:
In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips.
Stir in the heavy cream until the mixture is smooth and glossy.
Pour the chocolate mixture over the avocado layer, spreading it evenly.
5️⃣ Bake:
Place the cheesecake in the oven and bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
6️⃣ Chill:
Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop fully and the cheesecake to set.
7️⃣ Serve and Garnish:
Before serving, garnish with fresh avocado slices and chocolate shavings if desired.
Tips:
Smooth Texture: Ensure the avocados are perfectly ripe for the creamiest texture.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: This cheesecake freezes well. Thaw in the refrigerator before serving.
Enjoy this unique and indulgent dessert, where each bite is a creamy blend of chocolate and avocado goodness! 💚🍫
