Recipe by diner524
Found this yummy recipe from my "Best of the Best from Ohio" cookbook, which is a recipe from the Mon Ami Restuarant and Winery in Port Clinton, Ohio. Nice creamy combination of chocolate and cheesecake!!! (Time doesn't include any refrigeration time) UPDATE: Just made this and the taste is wonderful, but for me I would cook it at a higher temperature for the 50 minutes, like 300, as mine never set up very well, but I followed there directions, maybe it was my oven, but don't think that is the case, maybe an error in the cookbook!!
Top Review by pamela t.
5 Billion stars! When I was just a kid, we summered on Lake Erie up in Port Clinton, and when I saw this recipe, I had to try it. Mon Ami Restaurant was the first "grown up" restaurant I ever went to as a child. I remember its great food and ambiance--and wanted a taste of summertime long ago. Because of your update, I added only for 4 eggs and an extra T of flour. The cake set up just fine. I will warn that the last layer with the chocolate chips, must be served right then, or if you ice the cheesecake and set in the fridge, the chocolate layer becomes very hard. Next time, unless I was serving this right away, I would just add whipped cream and garnish with a whole Oreo cookie. Thanks, diner, for a trip down memory lane. This cheesecake is fantastic but takes a lot of time--yet ,it is worth it in the end. I made this for Thanksgiving 2009 and shared with friends. Everyone loved it. P
- 1 1⁄4 cups cookie crumbs (Oreo)
- 1⁄4 cup butter, melted
- 2 lbs cream cheese, at room temperature
- 1 1⁄2 cups sugar, divided
- 2 tablespoons flour
- 4 eggs, extra large
- 2 egg yolks (large)
- 1⁄3 cup whipping cream
- 2 teaspoons vanilla, divided
- 1 1⁄2 cups cookie crumbs (Oreo)
- 2 cups sour cream
- 1 cup whipping cream, scalded
- 8 ounces semisweet chocolate
- 1 teaspoon vanilla
Directions See How It's Made
- For the crust:.
- Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
- For the filling:.
- In a large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and one teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and then pour in remaining batter. Bake 15 minutes at 425 degrees; reduce temperature to 225 degrees( I would cook it at 300 degrees as mine never set up right) and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350 degrees; blend sour cream, 1/4 cup sugar, and one teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with glaze and garnish.
- Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.