Ingredients: |
Ingredients: 7 tablespoons unsalted butter
1½ cups graham cracker crumbs (about 11 crackers)
1¼ cups sugar
2 pounds cream cheese, room temperature
1 vanilla bean, split in half lengthwise
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
6 ounces semi sweet chocolate, chopped
4 tablespoons heavy cream
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Directions: |
Directions:
Heat oven to 350°. In a small sauce pan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and ¼ cup sugar. Stir in the melted butter until crumbs are moist. Pour mixture into a 9 inch springform pan; press firmly, forming a ½ crust up the sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
Reduce temperature to 275°. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Slowly add remaining cup of sugar. Scrape in vanilla seeds; reserve pods for another use. Beat until well combined, about 3 minutes.
Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Meat in sour cream and salt. Pour batter into the crust.
Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the side of crust, loosening it from pan. When cool, cover tightly with plastic; let set up for at least 4 hours or overnight.
To serve, place chocolate, remaining tablespoons of butter, and cream cheese in the top of a double boiler or heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted, remove from heat; let cool slightly. Poor chocolate glaze over cheesecake; spread into a circle leaving a ½ inch border. Chill just until chocolate has said, about 10 minutes.
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This recipe for Vanilla Cheesecake with Chocolate Glaze is from