"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Doubly Decadent Dark Chocolate Cheesecake Recipe

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This recipe for Doubly Decadent Dark Chocolate Cheesecake, by , is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Skemp

Category:
Category:

Ingredients:  
Ingredients:  
1 & 3/4 cups (10 oz pkg) Nestle Chocolatier 53% Cacao Dark Chocolate Chunks(divided)
1 1/2 cups graham cracker crumbs
1 cup + 2 T. granulated sugar (divided)
1/4 cup melted butter
3 pkgs (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
1/3 cup heavy whipping cream

Directions:
Directions:
Preheat oven to 350. Tightly wrap outside bottom and side of 9 in. springform pan, to prevent leakage. Microwave 1 1/4 cups chocolate chunks in small uncovered microwave-safe bowl at 100% power for 1 minute, stir. If necessary microwave additional 10 to 15 second intervals, stirring just until smooth. Cool to room temperature.
Combine graham cracker crumbs, melted butter and 2 T sugar in ungreased 9 inch springform pan. Pess onto bottom and 1 inch up the side of pan.

Beat cream cheese, remaining 1 cup sugar, sour cream and vanilla in large mixing bowl until creamy. Add eggs one at a time beating well after each addition. Beat in melted chocolate until blended. Pour onto crust. Place pan in a large roasting pan; fill roasting pan with hot water to 1 inch depth. Bake for 45 to 50 minutes or until edges are set but center still moves slightly. Remove cheesecake from water bath to rack. Run knife around edge of cheesecake. Refrigerate for 1 hour and remove side of pan. Microwave remaining chunks and whipping cream in small uncovered microwave-safe bowl at 100% power for 1-2 minutes, stir. If necessary microwave additional 10 to 15 second intervals, stirring just until smooth. cool for 5 minutes. Spread over cheescake. Refrigerate for 4 hours or overnight.

Number Of Servings:
Number Of Servings:
Lots! (16)
Personal Notes:
Personal Notes:
Often times I skip the water bath, it prevents the top of the cheesecake from splitting, but it gets covered with the melted chocolate and cream anyway.

 

 

 

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