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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F. Stir together cookie crumbs, melted butter and 3 T
sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1
inch on sides of a 9 inch springform pan. Bake until set, about 10
minutes. Transfer to a wire rack, and let cool. Reduce oven temperature
to 300F.
Melt chocolate in a mediu
m heat-proof bowl set over a pan of simmering
water, stirring, about 2 minutes. Let cool.
Put cream cheese in the bowl of an electric mixer fitted with the paddle
attachment; mix on medium speed until fluffy, about 3 minutes. With mixer
on low speed, add remaining cup sugar in a slow, steady stream. Add salt;
mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate;
mix until combined. Add eggs, one at a time, mixing each until just
combined (do not overmix). Pour cream cheese filling over crust.
Bake until set but still slightly wobbly in center, 50-60 minutes. Let
cool completely in pan on rack. Refrigerate, uncovered, 6 hours or
overnight. Before unmolding, run a knife around edge of cake.
Contributor: Martha Stewart Living May 2004
| Ingredients:
1 Cup(s) chocolate wafer cookies; finely chopped
-1
8 105/304 Ounce(s) sugar
8 Ounce(s) bittersweet chocolate; chopped
3 Package(s) cream cheese; room temp
1 pinch of salt
3/4 Cup(s) sour cream; room temp
3 Tablespoon(s) unsweetened cocao
2 Teaspoon(s) vanilla
3 eggs; room temp |
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