Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Finely crush 24 cookies; mix crushed cookies and butter in bowl.
  2. Press firmly on bottomof 9-inch springform pan.
  3. Stand remaining 14 cookies around the edge of pan, pressing firmly into crumb mixture.
  4. Set aside.
  5. Melt 4 ounces chocolate in small saucepan over low heat; set aside.
  6. Beat cream cheese and 1/2 cup sugar with electric mixer at medium speed until creamy.
  7. Beat in 1/2 cup sour cream, eggs and vanilla until smooth.
  8. Blend in melted chocolate.
  9. Pour into prepared crust.
  10. Bake at 325° for 35-40 minutes or until cheesecake is slightly puffed and center is set.
  11. Blend remaining 1 cup sour cream and 2 tablespoons sugar; spread over cheesecake.
  12. Bake 5 minutes more.
  13. Cool to room temperature.
  14. Melt remaining 1 ounce chocolate; drizzle over cheesecake.
  15. Refrigerate at least 4 hours.
  16. Garnish with raspberries, mint and chocolate curls.