Dark Chocolate Cheesecake
  • Servings: 16
  • 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 TB 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 tsp vanilla extract
  • 3 large eggs
  • 1/3 cup heavy whipping cream
  1. Preheat oven to 350 degrees.
  2. Microwave 1 1/4 cups chunks in small, uncovered microwave-safe bowl on high for 1 minute; stir until just smooth.
  3. If necessary, microwave in additional 10- to 15-second intervals. Cool to room temperature.
  4. Combine crumbs, 2 tablespoons sugar and butter in 9-inch springform pan.
  5. Stir until blended.
  6. Press on bottom and 1 inch up side of pan.
  7. Beat cream, remaining 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy.
  8. Add eggs, one at a time, beating well after each addition.
  9. Beat in melted chocolate until blended. Pour onto crust.
  10. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.
  11. Bake 45 to 50 minutes or until edges are set but center still moves slightly.
  12. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake.
  13. Refrigerate 1 hour; remove side of springform pan.
  14. 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.
  15. Refrigerate at least 4 hours or overnight.
  16. 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 )