chocoholics cheesecake

How To Make chocoholics cheesecake

• 1

  Grease a 9” spring form pan with solid shortening and wrap outside with foil.
• 2

  In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2” up side of prepared pan.
• 3

  In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2” up side of prepared pan.
• 4

  In 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.
• 6

  Melt 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.
• 7

  Place 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.
• 8

  Remove spring form pan from baking dish and cool 10 minutes on a wire rack. Run a knife around edge and cool 1 hour.
• 9

  Meanwhile, place 6 oz chocolate in a small mixing bowl and bring heavy cream to a boil in a small saucepan on high heat.
• 10

  Pour cream over chocolate and whisk until smooth and chocolate melted. Cool 5 minutes and spread over top of cheesecake.
• 11

  Cool 5 minutes and refrigerate 4 hours. Remove pan sides and garnish with raspberries. Cut and serve. Serves 8 to 10
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