Featured Pinch Tips Video
- 3 Tbsp
- solid shortening (such as crisco) for preping pan
- 9 oz
- pkg. chocolate wafers, crumbled (such as oreo)
- 6 Tbsp
- unsalted butter, melted
- 2 tsp
- plus 1 1/4 c sugar, divided
- 32 oz
- cream cheese, softened
- 1 c
- sour cream
- 2 Tbsp
- chocolate liqueur (such as godiva)
- 3 large
- eggs, slightly beaten
- 15 oz
- good quality semi sweet dark chocolate, chopped, divided
- 1/3 c
- heavy cream
- 1/2 pt
- fresh raspberries, to garnish
1Grease a 9” spring form pan with solid shortening and wrap outside with foil.
2In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2” up side of prepared pan.
3In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2” up side of prepared pan.
4In a large mixing bowl, beat cream cheese and 1 ¼ c sugar on medium high until smooth.
5. Add sour cream and chocolate liqueur to combine. On low speed, add eggs, one at a time then set aside.
6Melt 9 oz chocolate in a medium bowl over a pan of simmering water until smooth. Fold chocolate into batter and pour mixture into prepared spring form pan.
7Place spring form pan into a large baking dish with 2” sides and fill baking dish with 1” hot water. Bake in a preheated 325 degree oven for 60 to 70 minutes or until just set.
8Remove spring form pan from baking dish and cool 10 minutes on a wire rack. Run a knife around edge and cool 1 hour.
9Meanwhile, place 6 oz chocolate in a small mixing bowl and bring heavy cream to a boil in a small saucepan on high heat.
10Pour cream over chocolate and whisk until smooth and chocolate melted. Cool 5 minutes and spread over top of cheesecake.
11Cool 5 minutes and refrigerate 4 hours. Remove pan sides and garnish with raspberries. Cut and serve.
Serves 8 to 10