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Hot Chocolate Cheesecake




Source of Recipe


Pretty Pink Butterfly


List of Ingredients




Hot Chocolate Cheesecake

1 cup Chocolate Cookie Crumbs
1 cup All Bran, crumbled
½ cup Melted Butter
Heavy Cream

Filling:

7 oz Bitter Sweet Chocolate, chopped
7 oz Milk Chocolate, chopped
24 oz Softened Philadelphia Cream Cheese
1 cup Light Brown Sugar
4 Whole Eggs
1¼ cup Sour Cream
1 Tbsp Ground Cinnamon
Scant 1/2 Teaspoon Cayenne Pepper
½ tsp Salt

Ganache:

6 oz Bittersweet Chocolate
6 oz Heavy Cream

Recipe




For Crust:

Line a 9 inch by 3 inch cheesecake pan with parchment and spray well.

Set aside. Turn oven to 350 degrees.

In a food processor, pulse chocolate cookie crumbs and All Bran until the form a combined course crumb.

Mix melted butter in with crumbs until all the crumbs are moist.

Press crumbs into the prepared pan and chill until ready.

For filling:

In the clean food processor bowl, mix cream cheese, sugar, cinnamon, cayenne, salt and vanilla until smooth.

Scrape the bowl occasionally.

Add eggs one at a time with food processor running.

Scrape the bowl.

Add in melted chocolate and pulse until smooth.

Scrape the bowl.

Add in sour cream and mix just until combined.

Pour into chilled chocolate shell.

Place cheesecake pan on a cookie sheet to catch and drips.

Turn the oven down to 300 degrees.

Place a pan of water on the rack under the cheesecake to create steam.

Bake in the oven for 45 minutes to an hour, until the center is set but glossy.

For the Ganache:

Once the cheesecake is done, over low heat, whisk chocolate and cream until combined.

Spread over cheesecake and cool until set.

Chill over night.

Serve with chocolate sauce and fresh fruit.