Ingredients: |
Ingredients: Crust:
8 ounces chocolate wafers (sometimes called icebox wafers)
3 ounces (3/4 stick) butter
Filling:
12 ounces semisweet chocolate (12 oz. morsels or 12 squares, coarsely chopped)
24 oz (3 8-oz. pkgs) cream cheese, at room temperature
1 tsp vanilla extract
1/8 tsp salt
1 cup granulated sugar
3 eggs (large or xl)
1 cup sour cream
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Directions: |
Directions:Preheat oven to 375º. Separate the bottom from the sides of a 9x3" springform pan; butter the sides only. Replace the bottom in the pan and set aside.
CRUST:Crumble the cookies coarsely and place them in a food processor or a blender to make fine crumbs (or put them in a plastic bag and pound and roll them with a rolling pin); you should have 2 cups of crumbs. Place them in a mixing bowl. Melt the butter and stir it into the crumbs until thoroughly mixed.
Pour about 2/3 of the mixture into the prepared pan. To form a thin layer of crumbs on the sides of the pan, tilt the pan at about a 45º angle and , with your fingertips, press a layer of the crumbs against the sides. Press from the bottom up toward the top of the pan and leave a rim of uncrumbed pan 3/4 of an inch deep around the top. Rotate the pan gradually as you press on the crumbs. Then turn the pan upright on its bottom, pour in the remaining crumbs and, with your fingertips, distribute them evenly around the bottom of the pan, Then press them firmly to make a compact layer.
FILLING:Place the chocolate in the top of a double boiler over hot water on low heat. Cover until partially melted, then uncover and stir until completely melted and smooth.(I use a microwave but you have to do it VERY carefully to avoid burning the chocolate) Cool slightly.
In the large bowl of an electric mixer, cream the cream cheese until it is very smooth. Add the vanilla, salt, and sugar and beat well, scraping the sides with a rubber spatula, until very smooth. Add the chocolate and beat to mix, Add the eggs one at a time, scraping the bowl with the spatula and beating until thoroughly blended after each addition. Add the sour cream and beat until smooth.
Pour the filling into the crumb crust (it will not quite reach the top of the crumbs) and rotate the pan briskly, in one direction, then the other, to smooth the top.
Bake for 1 hour. (It will still seem quite soft)
Let stand on a rack until completely cool. Cover the top of the pan with foil and
refrigerate overnight. |
This recipe for New York City Chocolate Cheesecake is from