Ultimate Chocolate Cheesecake
Jill Lodato
Springform pan
Food processor
electric mixer
- 4 8 ounce blocks of cream cheese - room temperature
- 1 1/2 Cups sugar
- 1/2 Cup sour cream
- 1/4 Cup unsweetened cocoa powder
- 10 ounces semi-sweet chocolate chips
- 4 large eggs
- 1/4 Cup hot coffee or warm milk
- 25 chocolate covered pretzels (for crust)
- 5 tbsp melted butter (for crust)
Makes 16 slicesTo make crust:1. With a food processor or ziploc bag, crush the pretzels until fine crumbs.2. Stir in melted butter.3. Press into springform pan.4. Bake at 350F for 10 minutes.5. Let cool. To make Cheesecake: Before mixing, melt the chocolate chips in a microwave safe bowl. Add 1/4 Cup hot coffee or milk and stir. Then at 30 second intervals, melt and stir until melted. Let cool. In a large bowl, beat the cream cheese until creamy. Slowly beat in sugar.Add in sour cream.Add in cocoa powder.Beat in one egg at a time, mixing well.Add in melted chocolate chips. Mix well, scraping down the sides. Pour into springform pan.Bake at 350 F for 60 minutes. Put a pan of water under the pan while baking.Check for doneness in the middle - it should be firm. Bake at 10 minute intervals if it is not baked. Turn off oven. Let cheesecake stay in oven for 1 hour longer.Let cool before releasing the springform pan.Refrigerate until serving.Preheat oven 350 F