This was another cheesecake I made this past weekend for friends. It is rich and delicious! Someone told me it reminds them of a giant truffle. It does not take a very big slice to get your chocolate fix, so this would serve quite a few people! Yum!!
Preheat oven to 300°. Spray a 10 inch Springform pan with non stick spray.
2 packages chocolate graham crackers, crushed fine
3 Tablespoons brown sugar
5 Tablespoons unsalted butter, melted
Mix together and press evenly into the bottom of prepared pan. Bake for 7 minutes. Let cool.
5 (8 oz. each) cream cheese, softened
1½ cups sugar
Beat until light and fluffy
1½ lbs. dark chocolate morsels
3 Tablespoons vanilla extract
2 teaspoons chocolate extract
pinch of salt
1/3 cup AP flour
Add to the creamed mixture and mix until combined.
2/3 cup heavy cream, room temperature
5 eggs, room temperature
Combine the eggs and the cream in a separate bowl and beat together. Then add to the creamed mixture on low. Do not over beat! Pour into cooled crust and set Springform pan onto a baking sheet and bake for 1 hour or till the edges look puffy and a bit dry but not cracked. It will still be jiggly in the center. Turn oven heat off and prop the oven door open with a wooden spoon handle and allow the cheesecake to cool slowly in the oven for another hour. Remove from oven and run a sharp knife around the top edge of the cheesecake. This helps to avoid cracking as it cools. Cracked cheesecakes are not cool!! and very much detested by me!! At least if it is one that came out of my oven. Cool to room temperature then cover with a cloth and refrigerate overnight. Again run a knife around the edge of the pan, deeper this time, and remove the sides of the Springform pan. Slide onto a serving plate and garnish as you choose. I used chocolate mousse and raspberries. Brew some tea or coffee and invite a bunch of friends because you'll need help with this one. ☺
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