Double Chocolate Cheesecake
A beautifuly smooth and creamy recipe i pulled from another site. it comes from bon apetite magazine. i tried a few and liked this one the best. it's a bit fussy, but very worth the effort. (i don't like coffee, so i didn't include the coffee powder.) try adding a teaspoon of mint or orange extract for an easy variation. you *must* let this chill overnight so that the flavor can settle.
Steps
Make crust:.
Preheat oven to 350f wrap outside of 9-inch-diameter springform pan with 2 3 / 4-inch-high sides with double thickness of foil.
Spray bottom of pan with vegetable oil spray.
Finely grind cookies in processor.
Add butter and process until blended.
Press mixture onto bottom of prepared pan.
Refrigerate while preparing filling.
Make filling:.
Combine cream and coffee powder in medium saucepan.
Stir over medium heat until coffee powder dissolves.
Reduce heat to low.
Add chocolate.
Whisk until chocolate melts and mixture is smooth.
Cool 10 minutes.
Using electric mixer , beat cream cheese and sugar in large bowl until well blended.
Beat in cornstarch.
Add sour cream and vanilla.
Beat well.
Add eggs 1 at a time , beating just until blended after each addition.
Whisk 1 cup cheese mixture into chocolate mixture.
Return chocolate mixture to remaining cheese mixture.
Whisk until smooth.
Pour batter into crust.
Place springform pan in large baking pan.
Add e.
Ingredients
chocolate wafer cookies, unsalted butter, whipping cream, instant coffee powder, semi-sweet chocolate chips, cream cheese, sugar, cornstarch, sour cream, vanilla extract, eggs