Double Chocolate Cheesecake
Ingredients
2 oz. (about ⅓ cup)
semisweet chocolate chips
4 oz.
unsweetened baking chocolate
16 oz.
cream cheese, room temperature
1 cup
superfine sugar
2 tbsp.
flour
3
eggs plus 3 egg yolks
⅔ cup
sour cream
1 tsp.
vanilla extract
1
Graham Pie Crust, prepared in an 10" removable-bottom springform pan
Directions
- Preheat oven to 350°.
- In a microwave-safe mixing bowl, melt chocolate chips and baking chocolate in 30 sec. increments, stirring after each interval just until smooth; set aside to cool slightly.
- In an electric mixer, use a paddle attachment to beat cheese with sugar and flour until smooth, scraping bowl as needed.
- Add eggs and yolks one at a time, blending until fully incorporated and scraping after each addition.
- Mix in sour cream and vanilla.
- With the mixer running at low speed, slowly pour cooled melted chocolate mixture into cheese mixture; beat on low to medium-low speed until well blended.
- Pour filling into pie crust; set springform pan on a baking sheet.
- Bake in preheated oven until cake is barely set in the center (about 50 min.).
- Crack oven door and turn off heat; allow cheesecake to cool in oven for 30 min.
- Remove cheesecake from oven; cool in pan for 1 hr.
- Loosen springs on pan; refrigerate for at least 4 hrs.
- Let cake stand at room temperature for 30 min. to 1 hr. before serving.
