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New York Style Chocolate Cheesecake

Source of Recipe


Emeril Lagasse, of "Emeril Live"



List of Ingredients



• 1½ cup chocolate wafer crumbs
  
• 1 cup plus 3 Tbsp sugar
  
• 3 Tbsp unsalted butter, melted
  
• 2½ pounds cream cheese, softened at room temperature
  
• 1½ tsp vanilla extract
  
• 1 vanilla bean, seeds scraped from inside of pod and removed
  
• 3 Tbsp all-purpose flour
  
• 3 eggs
  
• 1 cup sour cream
  
• 8 ounces melted semisweet chocolate, cooled slightly
  
• .
  
• Fresh strawberries, for garnish
  
• Whipped cream, for garnish
  
• Fresh mint sprigs, for garnish
  






Instructions



1. Preheat oven to 350° F (if using a silver springform pan), or 325° F (if using a dark nonstick springform pan). Lightly grease the bottom and sides of a 9-inch springform pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter; mix well. Press onto the bottom of the springform pan and set aside.
   
   
2. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds, and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
   
   
3. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Serve the cheesecake garnished with fresh strawberries, whipped cream, and mint sprigs.
   
   Makes 12 to 16 servings.
   
   






Final Comments


Cheesecake may be made up to 2 days in advance before serving, and will keep for up to 1 week in the refrigerator.