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Aldario's Chocolate Fudge Cheesecake




Source of Recipe


billk54 at rc
Crust:
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs, including the filling
3 tablespoons butter, melted

Preheat oven to 350 degrees and position rack in center of oven. Lightly grease a 9-inch springform pan. In a food processor, whirl cook crumbs to fine crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more. Put crumb mixture onto bottom of prepared pan, being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

Filling:
4 (8-ounce) packages cream cheese, room temperature
1 1/2 cups sugar
5 eggs, room temperature
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup whipping cream
1 tablespoon vanilla extract
3 (1-ounce) squares semisweet chocolate, melted and cooled
1/2 cup semisweet chocolate chips

In a large bowl, combine cream cheese and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Bean in flour, salt, whipping cream, and vanilla extract; set aside. In a medium bowl, place 1 1/2 cups of the cream cheese mixture. Gradually add melted chocolate, stirring constantly; stir until well combined. Stir in chocolate chips; set aside.

Pour all but 2 cups of remaining cream cheese mixture over prepared crust. Spoon chocolate filling in a 2-inch wide ring onto the cream cheese mixture, approximately 1 1/2 inches from the edge of pan. Using the back of a spoon, carefully press chocolate mixture down until top is level. Spoon reserved cream cheese mixture evenly over all; smooth top with the back of a spoon.

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes. Reduce heat to 300 degrees. Bake another 1 hours or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack.

Chocolate Sour Cream Topping:
3 tablespoons powdered sugar
2 teaspoons unsweetened cocoa powder
1 cup sour cream
1 teaspoon vanilla extract
2 (1-ounce) squares semisweet chocolate, grated

In a medium bowl, combine sugar, cocoa, sour cream, and vanilla extract; spread over top of baked cheesecake. Sprinkle grated chocolate in a 2-inch band around the outer edge of top. Cover with plastic wrap and refrigerate at least 8 hours or overnight. To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

Makes 10 to 12 servings