Chocolate Chunk Cheesecake

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READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 24
    chocolate wafer cookies
  • 2
    tablespoons sugar
  • 14
    cup butter, melted
  • 2.5
    (4 ounce) semisweet chocolate, baking bars divided
  • 3
    (8 ounce) packages cream cheese, softened
  • 12
    cup sour cream, at room temperature
  • 1
    teaspoon vanilla extract
  • 1
    cup sugar
  • 3
    tablespoons all-purpose flour
  • 5
    large eggs
  • 1
    (11 1/2 ounce) package chocolate chunks, divided
  • 34
    cup whipping cream
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DIRECTIONS

  • Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
  • With the processor running, pour butter through food chute; process until cookies are finely crushed.
  • Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
  • Place springform pan in a shallow baking pan.
  • Bake for 10 minutes; let cool.
  • Decrease oven temperature to 325°.
  • Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
  • Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
  • Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
  • Add eggs, 1 at a time, beating just until yellow disappears.
  • Stir in 1 cup chocolate chunks.
  • Pour batter into baked crust; sprinkle with remaining chocolate chunks.
  • Bake for 1 hour until set.
  • Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
  • Cover and chill 8 hours.
  • Remove sides and bottom of pan; place cheesecake on a serving plate.
  • Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
  • Stir until blended and smooth; let stand 5 minutes.
  • Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
  • Chill at least 1 hour before serving.
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