Delicious Chocolate Chocolate Cheesecake

A delicious moist cheesecake to die for. It has 12-16 servings with 632 calories per serving.

• Ready In: 2 hrs
• Serves: 12-16
• Yields: 1 9

Ingredients

• 1  cup  chocolate wafer crumbs
• 1  cup  chopped toasted pecans
• 1⁄4 cup  melted butter
• 250  g white chocolate baking squares, chopped
• 500  g cream cheese (1 regular and 1 low fat)
• 1⁄2 cup granulated sugar
• 1  teaspoon lemon juice
• 1  pinch salt
• 1  cup sour cream
• 3  eggs
• 1  teaspoon vanilla
• 2  cups chocolate chips
• 2  tablespoons all-purpose flour

Directions

1. 1. Cut cardboard circle to fit into a 9 inch spring form pan. Cover cardboard with foil. Grease pan all over.
2. 2. Mix cookie crumbs, pecans and butter together. Pat crumbs gently into 9 inch pan; sides and bottom.
3. 3. Bake crust in 350 F (177C) oven X 8 minute Remove from oven and increase temperature to 400°F.
4. 4. In double boiler: Slowly melt white chocolate. Cool 5-10 minute Set aside.
5. 5. In a large bowl mix cream cheese slightly. Add sugar, juice, and salt. Process 30 seconds. Scrape bowl. Process 1 minute or until smooth and blended. Add melted chocolate, sour cream, eggs, and vanilla. Process 30 seconds more. Scrape bowl and process 1 minute or until smooth.
6. 6. In a small bowl mix chocolate chips and flour together then stir into cream cheese mixture.
7. 7. Pour into prepared spring form pan placed on middle rack. Place a second roasting pan filled with water on the bottom rack (to provide humidity for a moist cake).
8. 8. Bake 10 minutes at 400F then decrease temperature to 300F for > 60 minutes or until done and the middle jiggles slightly. ( I have always had to cook it longer than 1 hour) Leave cake in oven and turn temperature off. Cool 1 hour in oven. Cool in fridge 5 hours to 3 days.
9. 9. Cut small pieces because this is a very rich cake with 632 calories per serving of 12-16 pieces. Enjoy!