Dark Chocolate Cheesecake(With Walnut Crust Variation for Low Ca

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READY IN: 1hr 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF.
  • Microwave 1 1/4 cups chunks in small, uncovered microwave-safe bowl on high for 1 minute; stir until just smooth.
  • If necessary, microwave an additional 10-15 second intervals.
  • Cool to room temperature.
  • Combine crumbs, 2 tablespoons sugar and butter in 9-inch springform pan. Stir until blended.
  • Press on bottom and 1 inch up side of pan.
  • Beat cream cheese, 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in melted chocolate until blended and pour onto crust.
  • Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.
  • Bake 45 to 50 minutes or until edges are set but center still moves slightly.
  • Remove cheesecake from water bath to wire rack.
  • Run knife around edge of cheesecake.
  • Cool for 30 minutes.
  • Refrigerate 1 hour; remove side of pan.
  • Microwave 1/2 cup chocolate chunks and whipping cream on high for 1 to 2 minutes; stir until just smooth.
  • Cool for 5 minutes, then spread over cheesecake.
  • Refrigerate at least 4 hours or overnight.
  • "I do have a hint for the springform pan - cover the insert bottom with foil then assemble the pan. I find this prevents leaks in and out. Makes a very secure seal." -Lee.
  • VARIATION CRUST:
  • 1 1/2 cup walnut pieces.
  • 1/4 cup sugar.
  • 4 Tbs. butter, melted.
  • Process walnuts with sugar then process that with the metlted butter until it looks like sand.
  • Continue as above.
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