Triple Chocolate Cheesecake
1 package (9 ounces) chocolate wafer cookies (*I used chocolate graham crackers)
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate Ganache, for topping (recipe below)
Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
Crush cookies until finely ground. Add butter to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
In a mixer add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache (recipe below). Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Chocolate Ganache
1/4 cup heavy cream
4 ounces chopped semisweet chocolate
In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
1 package (9 ounces) chocolate wafer cookies (*I used chocolate graham crackers)
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate Ganache, for topping (recipe below)
Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
Crush cookies until finely ground. Add butter to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
In a mixer add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache (recipe below). Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Chocolate Ganache
1/4 cup heavy cream
4 ounces chopped semisweet chocolate
In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
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