KILLER CHOCOLATE CHEESECAKE

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Make and share this Killer Chocolate Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

1 (9 ounce) package chocolate wafers, broken into large pieces
6 tablespoons unsalted butter, melted
1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
salt, a pinch
1 1/2 cups sour cream, at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Position oven rack in middle of oven; preheat oven to 350°.
  • Butter a 9-inch springform pan and wrap the outside tightly with heavy-duty foil.
  • Have a roasting pan ready, and put a kettle of water on to boil for the water bath.
  • Make the crust: pulse the chocolate wafers in a food processor until finely ground.
  • With the motor running, slowly add the butter, and process just until blended.
  • Press mixture onto the bottom of the pan.
  • Bake crust for 8-10 minutes, until it is set; let cool on a wire rack.
  • Make the filling: melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.
  • Whisk in the cocoa powder.
  • Remove the bowl from the heat and let the mixture cool to room temperature.
  • Beat the cream cheese and sugar with an electric mixer, beginning on low speed and increasing to med-high speed, in a medium deep bowl until light and fluffy.
  • Add in the eggs one at a time, beating well after each addition.
  • Beat in the salt.
  • Beat in the chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
  • Add in the sour cream and vanilla; beat until smooth, scraping sides of bowl as needed.
  • Transfer the filling to the springform pan.
  • Set the pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan.
  • Bake for 45 minutes, or until the center is almost set but still slightly jiggly; do not overbake--the cheesecake will firm as it cools.
  • Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
  • Remove the springform pan from the water bath and let cool completely on a wire rack, then remove the foil and refrigerate the cheesecake, loosely covered, until thoroughly chilled, at least 12 hours, or overnight.
  • To serve--let the cheesecake stand at room temperature for 20 minutes.
  • Remove the pan sides, smooth the sides of the cheesecake with a table knife, and cut into wedges.

Nutrition Facts : Calories 529.4, Fat 40.2, SaturatedFat 23.8, Cholesterol 171.4, Sodium 331.3, Carbohydrate 35.5, Fiber 1, Sugar 23.4, Protein 9

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