Description
A delicious chocolate cheesecake.
Ingredients
- Chocolate Wafer Cookies
- Unsalted Butter
- Whipping Cream
- Instant Coffee Powder
- Semisweet Chocolate
- Cream Cheese
- Sugar
- Cornstarch
- Sour Cream
- Vanilla Extract
- Eggs
Instructions
- Make crust: preheat oven to 350 degrees fahrenheit
- 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 one at a time, beating just until blended after each addition
- Whisk one 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 enough hot water to baking pan to come halfway up sides of springform pan
- Bake cheesecake until softly set and slightly puffed around edges, about 1 hour
- Turn off oven
- Let cake stand in oven 45 minutes
- Transfer springform pan to rack and cool
- Cover
- Chill cake overnight
- Make glaze: bring cream to boil in heavy small saucepan
- Remove from heat
- Add 4 ounces chocolate and whisk until melted and smooth
- Pour glaze over top of cake
- Using spatula, smooth glaze evenly over top
- Refrigerate until glaze is set, at least 2 hours
- Using knife, cut around sides of pan to loosen cake
- Remove pan sides
- Cut into wedges and serve