Black Bottom Cheesecake

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READY IN: 3hrs 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in melted chocolate, light rum, and vanilla extract.
  • Stir in whipping cream.
  • Pour the cream cheese mixture over the crust.
  • Bake at 350° for 15 minutes.
  • Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off; return the cake to the oven for an additional 1 hour.
  • Chill, uncovered, overnight.
  • The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
  • Pipe whipped cream mixture around the edge of the cheesecake.
  • Garnish with chocolate curls; chill until serving time.
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