Double-Chocolate Cheesecake
- 1 (9 ounce) box chocolate wafer cookies
- 6 tablespoons unsalted butter, melted
- 1 12 cups whipping cream
- 1 teaspoon instant coffee powder
- 12 ounces semisweet chocolate, finely chopped
- 2 (8 ounce) packages cream cheese, room temperature
- 34 cup sugar
- 1 tablespoon cornstarch
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 12 cup whipping cream
- 4 ounces semisweet chocolate, finely chopped
- Make crust: Preheat oven to 350 degrees Fahrenheit.
- Wrap outside of 9-inch diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
- Spray bottom of pan with vegetable oil spray.
- Finely grind cookies in processor.
- Add butter and process until blended.
- Press mixture onto bottom (not sides) of prepared pan.
- Refrigerate while preparing filling.
- Make filling: Combine cream and coffee powder in medium saucepan.
- Stir over medium heat until coffee powder dissolves.
- Reduce heat to low.
- Add chocolate; whisk until chocolate melts and mixture is smooth.
- Cool 10 minutes.
- Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
- Beat in cornstarch.
- Add sour cream and vanilla; beat well.
- Add eggs one at a time, beating just until blended after each addition.
- Whisk one cup cheese mixture into chocolate mixture.
- Return chocolate mixture to remaining cheese mixture; whisk until smooth.
- Pour batter into crust.
- Place springform pan in large baking pan.
- Add enough hot water to baking pan to come halfway up sides of springform pan.
- Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
- Turn off oven.
- Let cake stand in oven 45 minutes.
- Transfer springform pan to rack and cool.
- Cover; chill cake overnight.
- Make glaze: bring cream to boil in heavy small saucepan.
- Remove from heat.
- Add 4 ounces chocolate and whisk until melted and smooth.
- Pour glaze over top of cake.
- Using spatula, smooth glaze evenly over top.
- Refrigerate until glaze is set, at least 2 hours.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- ).
- Using knife, cut around sides of pan to loosen cake.
- Remove pan sides.
- Cut into wedges and serve.
chocolate wafer cookies, unsalted butter, whipping cream, coffee powder, chocolate, cream cheese, sugar, cornstarch, sour cream, vanilla, eggs, whipping cream, semisweet chocolate
Taken from www.food.com/recipe/double-chocolate-cheesecake-233987 (may not work)