Dark Chocolate Cheesecake (baked)

A rich, creamy cheesecake bursting with dark, rich semi-sweet chocolate

Yield: 

16

Ingredients: 

Crust
1 1/2 cups graham cracker crumbs*
6 Tablespoons butter, melted
3 Tablespoons sugar

Filling
6 oz. semi-sweet chocolate
12 Tablespoons cocoa powder (baking cocoa)
4 Tablespoons butter
28 ounces cream cheese, room temperature (4 1/2 8 oz. packages)
1 cup sugar**
2 teaspoons vanilla extract
4 eggs, room termperature
3/4 cup sour cream (6 oz.)

Optional: 1 Tablespoon cornstarch mixed in 1 Tablespoon cold water

Instructions: 

1. Preheat oven to 350 degrees. Place a metal or glass bowl on the bottom rack with bottledwater.

2. Crust: Mix the graham cracker crumbs, melted butter, and sugar. Grease a 9 inch springform pan (sides and bottom) and press the graham cracker mixture evenly along the bottom of the springform pan.

3. Mix the baking cocoa and butter until smooth. Then add the mixture and semi-sweet chocolate chips to a sauce pan on low on the stove and cover. Stir mixture periodically until all the chips are melted and the mixture is mixed.

4. In a large bowl beat the cream cheese with a mixer until smooth. Add vanilla and sugar. Slowly add one egg at a time while beating with an electric mixer on low, doing a scrape down of the bowl with a spatula periodically. Add and mix in sour cream. (Optional: Also add cornstarch mixture and mix in).

5. Slowly beat in chocolate mixture–beat just enough to mix in evenly.

6. Pour into crust.

7. Bake for 60-80 minutes, depending on desired doneness

8. Cool and then remove rim. Refrigerate before serving. Best served 24 hours or longer after you begin refrigeration.

This recipe is from Tammy’s Recipes.