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"For your chocolate fix!"

Serves 16 | Prep Time 45 to 50 | Cook Time

Why I Love This Recipe

For some reason I'm on a cheesecake fix lately - I just found this one as I was reading the Wichita Eagle. It sounded so yummy!

*NOTE: I got an email from LEE today with a suggestion and thought I'd share it with anyone who wants to make this recipe.

"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

NOTE: I just got an email from John & he recommended: "I might suggest wrapping the springform pan in foil on the outside though. They are notorious for letting water in through the bottom." (Sounds good to me!)

Ingredients You'll Need

1 3/4 cups dark chocolate chunks (preferably at least 53 percent cacao), divided use (I'm not sure what this means)
1 1/2 cups graham cracker crumbs
1 cup plus 2 tablespoons sugar, divided use
1/4 cup ( 1/2 stick) butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/3 cup heavy whipping cream


Preheat oven to 350 degrees.

Microwave 1 1/4 cups chunks in small, uncovered microwave-safe bowl on high for 1 minute; stir until just smooth.

If necessary, microwave in additional 10- to 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, remaining 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.

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.

Refrigerate 1 hour; remove side of springform pan.

Microwave remaining 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.

Questions, Comments & Reviews

I feel you are very expert

Mmmmm sounds delicious. I will try it today when my husband come from work.

My hubby is a Dark Chocolate nut! I am making this special for him. Every night after a meal he gives me a kiss on the cheek to thank "the cook"!! He is so sweet! By the way "divided use" refers to part of that ingredient is used later in another part of the recipe. I believe the extra 2T sugar is used in the crust etc. Can't wait to try it!

I love cheesecake so this is one I have to make.

Oh my goodness, this sounds so amazing. I can't wait to make it!

this sounds amazing!

Babs - I just stumbled across this recipe of yours and it sounds like the perfect PMS cake...LOL and a chocolate lovers dream. Have you tried it?

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