In small pan, heat cream to boiling point. Remove pan from heat and add
chocolate chips, stirring until chocolate is melted. Set aside. In large bowl of
mixer, beat cream cheese until it is light, about 1 minute. Beat in sugar, eggs,
sour cream and vanilla until blended. Beat in melted chocolate. Pour mixture
into prepared crust (recipe follows) and bake at 325 for 55 minutes. Top will
appear soft in middle, but it will firm up in refrigerator. Allow to cool, then
refrigerate for 6 hours or until thoroughly chilled. Overnight is good, too.
Decorate top with a thin layer of vanilla crème fraiche (recipe follows) and
sprinkle top lightly with grated chocolate. Serves 12
Vanilla Crème Fraiche: Stir together until blended, 1/3 cup cream, 1/3 cup sour
cream, 1 T. sugar and 1 t. vanilla until blended. Allow mixture to stand at room
temperature for about 3 hours or until it is thickened. Refrigerate until ready
Almond Macaroon Crust: Stir together 2 cups macaroon cookie crumbs, 1/3 cup
melted butter and 1/3 cup finely chopped almonds, until blended. Pat mixture on
bottom of a 10 inch springform pan.
Source: Renny Darling