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Chocolate Cheesecake W/Apricot Glaze

Source of Recipe

Bon Apetite, 1996


List of Ingredients

--- Crust ---
1 Pkg. Chocolate Wafer Cookies (9 Oz.)
½ Cup (1 Stick) Butter, melted
3 Tablespoons Sugar
--- Filling ---
24 Oz. Cream Cheese, room temperature
1 Cup Sugar
1 1/2 Cups Sour Cream
2 Eggs
1 Tablespoon Unsweetened Cocoa Powder
1 Teaspoon Vanilla Extract
10 Oz. Semisweet Chocolate Chips, melted
½ Cup Apricot Preserves
Whipped Cream (optional)


Recipe

Crust: Finely grind cookies in food processor. Add butter and sugar and blend well. Press cookie crumb mixture onto bottom and up sides of 9-inch diameter springform pan.

Filling: Position rack in center of oven and preheat to 350 degrees. In processor, blend cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder and vanilla and process until mixed. Add melted chocolate and blend in using on/off turns.

Transfer filling to prepared crust; smooth top. Bake until center is just set and cheesecake begins to crack at edges, about 50 minutes. Cool completely. Cover and chill cheesecake overnight. (Can be prepared 3 days ahead.)

Stir preserves in heavy small saucepan over medium-low heat until melted. Cool slightly. Spread preserves carefully over cheesecake. Chill until glaze is set, about 1 hour. Pipe whipped cream around edge of cheesecake, if desired. Release pan sides and cut into wedges.

YIELD: 10 servings