Recipe
Double Chocolate Cheesecake
Serves: 16
Ingredients:
Crust: 2 cups crushed chocolate cookies ½ teaspoon cinnamon ½ cup melted butter Filling: 1 ½ pounds cream cheese - softened ¾ cup granulated sugar 3 eggs 2 tablespoons cocoa 1 teaspoon vanilla 8 ounces semi-sweet chocolate - melted 3 cups sour cream Glaze: ½ cup whipping cream 4 ounces semisweet chocolate - finely chopped
Directions:
Crust: Form a crust with the cookies, cinnamon and butter press into greased 10” spring-form pan.
Filling: Beat the cream cheese until smooth - add sugar add the eggs, one at a time, beating well add the cocoa and vanilla. Add the melted chocolate. Fold in the sour cream and combine well.
Pour batter into the prepared crust bake for 45 minutes at 350 degrees. It might seem a little liquid, but will firm up as it cools. Cover and chill overnight

Glaze: Bring cream to a boil in a heavy small saucepan. Remove from heat. Add 4 oz chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using a metal spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours.

Using knife, cut around sides of pan to loosen cake. Remove pan sides, cut into 16 wedges and serve.
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