Chocolate Cheesecake
This chocolate cheesecake pairs a dense, swirled filling with a tangy sour cream and chocolate topping. It is deliberately less sweet than most American desserts, which lets the cream cheese and semisweet chocolate come through. Brown sugar adds a deeper flavor than granulated, and the chocolate cookie crust keeps everything dark. Because it chills for days, you can make it well ahead of serving.
Instructions
Set a rack in the center of the oven and heat it to 150 °C (300 °F). If you are starting with whole cookies, crackers or wafers, crush them a few at a time in a sturdy plastic bag with a rolling pin, or grind them in a food processor.
Stir the crumbs together with the melted butter, then press the mixture over the bottom and up the sides of a 9-inch springform pan.
In a large bowl, beat the sugar and eggs at medium speed while slowly adding the cream cheese. Keep beating until the mixture is smooth and fluffy.
Spoon half of this mixture into the crust. Melt the first measure of chocolate in a double boiler or, carefully, in a microwave, then stir it into the remaining cream cheese mixture until fully blended.
Drizzle the chocolate mixture over the batter in the crust. Draw a spoon through it a few times to make swirls, then spread it evenly.
Bake for 50 minutes. After the first 30 minutes, lay a sheet of aluminum foil over the top to keep it from cracking and scorching.
Let the cheesecake cool completely, then cover it with plastic wrap and chill it for about 2 hours, or up to several days.
Move the cheesecake to a serving plate, uncover it and carefully remove the side of the pan.
Melt the remaining chocolate and mix it with the sour cream. Spread this over the top of the cake and chill it again until the topping sets.
Make it personal.
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