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1 3/4 c. (10 oz.) semisweet chocolate chunks, divided
1 1/2 c. graham cracker crumbs
2 Tbsp. granulated sugar
1/2 c. (1 stick, 1/4 lb.) butter
3 8oz. packages cream cheese
1/2 c. sour cream
1 c. granulated sugar
1 tsp. vanilla extract
1/3 c. heavy cream (or whipping cream)
This cheesecake bakes up light and fluffy, with a creamy chocolate flavor fot he cheesecake topped with an extra chocolate punch from the topping. A dramatic presentation.
You will need: a springform pan
Preheat oven to 350°F.
Make the base
Melt butter. (Ok, you could probably get by with less butter in this recipe. But you're making a cheesecake. You want to watch fat calories, you're in the wrong place. If you're concerned about it, don't go less than 1/2 stick of butter.) In a bowl, combine butter with graham cracker crumbs and 2 Tbsp. sugar. Press into the bottom and up a little of the sides of a springform pan. Set aside.
Melt the chocolate
(This step will be easier if all the chocolate is consistent in size.) In a small bowl, heat 1 1/4 c. chocolate (not all of the chocolate) in the microwave for 1 minute. Stir vigorously. If, after stirring, the chocolate is not melted, give it another 30 seconds in the microwave. Stir vigorously, until smooth. Set aside to cool to room temperature.
Make the cheesecake
In a large mixer bowl, beat cream cheese, 1 c. sugar, sour cream, and vanilla. (This is usually too much for a hand mixer. Use a stand mixer or get ready to have really ripped arm muscles.) Add eggs one at a time. Blend in the melted chocolate you set aside. Make sure it blends well or you'll have little white globs of no-chocolate-cream cheesey mixture.
Pour cream cheese/chocolate mixture into springform pan over the graham cracker crust.
Bake the cheesecake
Put foil around the bottom of the springform pan (just in case). Place the foiled springform pan in a roasting pan or the bottom part of your broiler pan and fill it with enough water so that the springform pan is sitting in one inch of water.
Bake at 350°F for 45-50 minutes, until the edges are set, but the center is still a little jiggly.
Remove the springform pan from the water and allow to cool on a wire rack. Run a knife around the edge to loosen the rim. Chill one hour before removing the sides of the pan.
Microwave the remaining 1/2 c. chocolate chunks and 1/3 c. heavy cream on high for 1 - 2 minutes. Stir vigorously. If the mixture isn't smooth, give it another shot in the microwave for 15-20 sec. Stir vigorously. Let cool 5 min. Spread it over the cheesecake.
Refrigerate 4 hours or overnight.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday December 18th, 2007
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