Ingredients: |
Ingredients: 1 lb. milk chocolate, chopped (I use the large Hershey bars)
1/2 c. butter
1 (9 oz.) pkg. chocolate wafer cookies (40 to 45 cookies)
1 c. semisweet chocolate chips
1 c. slivered almonds
1/2 c. packed brown sugar
1/2 c. butter, melted
4 (8 oz.) pkgs. cream cheese, softened
1 (8 oz.) carton sour cream
1/3 c. granulated sugar
1/3 c. buttermilk
1 (1 oz.) bottle red food coloring (2T.)
4 eggs
2 egg yolks
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Directions: |
Directions:In a medium saucepan, melt chocolate and 1/2 c. butter over low heat; transfer to a bowl & cool completely. Place wafer cookies, chocolate chips, almonds & brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 c. melted butter; cover & process until well combined. Transfer crumbs to a 10x3" springform pan with a removable bottom. Press crumbs onto bottom & up the sides of the pan, leaving a 1/2" space at the top of the pan. Set aside. For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk & red food coloring with an electric mixer on med. to high speed until combined. Add 4 eggs & 2 egg yolks all at once. Beat on low speed until combined. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350º oven about 1 hour, or until 2" of outside edge appear set when shaken gently. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 min. Loosen cheesecake from sides of pan. Cool 30 min. more. Remove sides of pan. Cool for 1 hour, cover & chill at least 4 hours. Serve with a dollop of whipped cream & fresh berries. |
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