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Dark Chocolate Cheesecake Recipe

   
 

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     Dark Chocolate Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   10-12
Wine/Beverage
Recommendations
  Serve with Syrah.

Ingredients
CRUST:
5 Tbsp. cocoa powder
5 Tbsp. sugar
2 cups chopped walnuts (optional)
3 cups graham cracker crumbs
cup butter, melted
FILLING:
12 oz. unsweetened chocolate
cup butter
 
2 lbs. cream cheese, softened
2 cups sour cream
2 Tbsp. cornstarch
2 cups sugar
1 Tbsp. vanilla
5 eggs, at room temperature

Instructions
Preheat oven to 375F. To make crust, mix together cocoa powder, sugar, walnuts (optional), graham cracker crumbs and butter. Press firmly into the bottom of a greased 10-inch springform pan. Set aside.
To make filling, melt chocolate and butter in the top of a double boiler, stirring together until smooth. Remove from heat and set aside to cool.
With an electric mixer set on high speed, beat cream cheese and sour cream for 5 minutes. Add chocolate mixture and beat for 5 more minutes. Add cornstarch, sugar and vanilla and mix for another 5 minutes. Scrape bowl while mixing. Add eggs, one at a time, beating well after each addition.
Slowly pour filling into pan, being careful not to disturb crust. Place springform pan in a large roasting pan. Fill roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake 1 hours, or until cheesecake no longer shakes when pan is moved. Let cool in oven for 1 hour with door open, then remove from oven and let cool on a wire rack for 1 hour at room temperature.
Serving Suggestions
Refrigerate at least 6 hours before serving. Garnish with fresh strawberies.


Originally Submitted
11/25/2008





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