Chocolate Cream Cheesecake
Makes 10-12 slices 1 cup chocolate wafer crumbs 1/2 cup toasted pecans or hazelnuts, coarsely ground 1/3 cup granulated sugar 2 tablespoons butter,melted 1/2 teaspoon vanilla extract Filling: 8 oz bittersweet chocolate, coarsely chopped 2 packages (8oz each) cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs at room temperature 1 1/2 cups sour cream Topping: 1/2 cup heavy cream 1/4 cup sour cream 1 tablespoon granulated sugar 1 tablespoon coffee liquer
1. Butter a 9-inch springform pan. Mix the crumbs, nuts, sugar, butter and vanilla in a large bowl. Press into the bottom and partway up the sides of the prepared pan. Refrigerate for 30 minutes. 2. Filling: Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. Preheat oven to 350 fahrenheit degree. Beat the cream cheese, sugar and vanilla in a large bowl with an electric mixer at medium speed until smooth. 3. Add the eggs one at a time until just blended after each addition. With mixer at low speed beat in the chocolate and sour cream. Spoon the filling into crust. Bake for 50-60 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours. 4. Topping: with mixer at high speed beat the cream, sour cream sugar and liquer in a medium bowl until stiff. Loosen and remove the pan sides. Spread the top with the cream. Decorate with chocolate leaves. 5. Enjoy!
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