CHOCOHOLICS CHEESECAKE

Chocoholics Cheesecake image

Provided by Charlene Chambers

Categories Cakes

Time 1h40m

Number Of Ingredients 11

3 Tbsp solid shortening (such as crisco) for preping pan
9 oz pkg. chocolate wafers, crumbled (such as oreo)
6 Tbsp unsalted butter, melted
2 tsp plus 1 1/4 c sugar, divided
32 oz cream cheese, softened
1 c sour cream
2 Tbsp chocolate liqueur (such as godiva)
3 large eggs, slightly beaten
15 oz good quality semi sweet dark chocolate, chopped, divided
1/3 c heavy cream
1/2 pt fresh raspberries, to garnish

Steps:

1. Grease a 9" spring form pan with solid shortening and wrap outside with foil.
2. In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2" up side of prepared pan.
3. In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2" up side of prepared pan.
4. In a large mixing bowl, beat cream cheese and 1 ¼ c sugar on medium high until smooth.
5. . Add sour cream and chocolate liqueur to combine. On low speed, add eggs, one at a time then set aside.
6. Melt 9 oz chocolate in a medium bowl over a pan of simmering water until smooth. Fold chocolate into batter and pour mixture into prepared spring form pan.
7. Place spring form pan into a large baking dish with 2" sides and fill baking dish with 1" hot water. Bake in a preheated 325 degree oven for 60 to 70 minutes or until just set.
8. Remove spring form pan from baking dish and cool 10 minutes on a wire rack. Run a knife around edge and cool 1 hour.
9. Meanwhile, place 6 oz chocolate in a small mixing bowl and bring heavy cream to a boil in a small saucepan on high heat.
10. Pour cream over chocolate and whisk until smooth and chocolate melted. Cool 5 minutes and spread over top of cheesecake.
11. Cool 5 minutes and refrigerate 4 hours. Remove pan sides and garnish with raspberries. Cut and serve. Serves 8 to 10