KitchenMagician's Recipe

CHEESECAKE - CHOCOLATE BLACKOUT

Category: Cheesecakes

Makes 12 servings.

1/2 c. graham cracker crumbs
3/4 c. finely ground chocolate wafers
1/4 c. unsalted butter, melted
2 T. granulated sugar
6 1-oz. squares semisweet chocolate
5 8-oz. pkg. cream cheese, softened
1 1/2 c. granulated sugar
1 tsp. vanilla extract
1 T. unsweetened cocoa powder
4 eggs
1/2 c. sour cream
1 2-oz. milk chocolate bar

Preheat oven to 375F.
In a large bowl, combine graham cracker crumbs, chocolate wafer crumbs, butter and sugar with a fork and mix well; press into bottom of a 9-inch spring-form pan.
Bake at 375F for 8 to 10 minutes, cool on wire rack.
Lower temperature to 350F.
Place semisweet chocolate in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth.
Sift cocoa powder into cream cheese mixture and beat to incorporate.
Add eggs one at a time, beating well after each addition.
Add sour cream and melted chocolate; beat until smooth.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 350F for 75 minutes, or until center is almost set.
Grate chocolate bar and sprinkle the shavings over top of cheesecake while still hot; cool on wire rack for 1 hour.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.