Categories: Cheesecake, Dessert

Ingredients

• 24 chocolate wafer cookies
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 2 (4 ounce) semisweet chocolate, baking bars divided
• 3 (8 ounce) packages cream cheese, softened
• 1/2 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
• 3/4 cup whipping cream

Directions

1. Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.

2. With the processor running, pour butter through food chute; process until cookies are finely crushed.

3. Press mixture firmly on bottom of a lightly greased 9-inch springform pan.

4. Place springform pan in a shallow baking pan.

5. Bake for 10 minutes; let cool.

6. Decrease oven temperature to 325°.

7. Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.

8. Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.

9. Gradually beat in melted chocolate; beat in 1 cup sugar and flour.

10. Add eggs, 1 at a time, beating just until yellow disappears.

11. Stir in 1 cup chocolate chunks.

12. Pour batter into baked crust; sprinkle with remaining chocolate chunks.

13. Bake for 1 hour until set.

14. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.

15. Cover and chill 8 hours.

16. Remove sides and bottom of pan; place cheesecake on a serving plate.

17. Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.

18. Stir until blended and smooth; let stand 5 minutes.

19. Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.

20. Chill at least 1 hour before serving.

Email to a friend | Print this recipe | Back