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Park Avenue Chocolate Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
3/4 cup Graham cracker crumbs
1/2 cup Chocolate wafer crumbs
2 tbsp Granulated Sugar
3 tbsp Butter, melted

Filling:
8 ounces Semisweet Chocolate
3 tbsp Heavy (whipping) cream
1 1/2 lb. Cream Cheese, softened
2 cups Granulated sugar
3 Large eggs
1 cup Sour cream
1/4 cup Dark Rum
3/4 tsp Cinnamon
3/4 tsp Almond extract

Topping:
3/4 cup Sour cream
3/4 cup Powdered (Icing) sugar
3/4 tsp Vanilla
Garnish with grated chocolate or edible flowers


Recipe



Preheat the oven to 300 degrees F

In a small bowl, mix the graham cracker crumbs, wafer crumbs, sugar and melted butter. Firmly press in the bottom of a 9-inch springform pan.

To prepare filling, melt the chocolate and the heavy cream in a double boiler. Blend with a wooden spoon. Set aside to cool.

In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, and blend until smooth. Beat in the melted chocolate and the sour cream. Add the rum, cinnamon and almond extract and beat the mixture until smooth and creamy, about 2 minutes.

Pour the mixture into the prepared crust and bake for 1 hour until the center is firm. Allow it to cool to room temperature. Loosen the edge of the cheesecake with a knife before removing the sides of the pan. If the top is uneven, you can trim it with a knife.

To prepare topping, combine the sour cream, powdered sugar, and vanilla and blend until smooth. Spread over the slightly cooled cheesecake. Refrigerate the cake for 6 hours or overnight. To protect the cheesecake while it's being chilled, replace the sides of the springform pan. This also makes it easier to cove the top with foil or plastic wrap.

Serve in small wedges and garnish as desired.


Makes 1 cheesecake