Killer Chocolate Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 cup fine dry chocolate cookie crumb
• 6 ounces chocolate, divided
• 2 (8 ounce) packages cream cheese
• 6 tablespoons sugar
• 2 eggs
• 2 cups sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 ounces chocolate
• 1/4 teaspoon shortening

Recipe

• 1 sprinkle the cookie crumbs evenly over the bottom of a 10" springform pan.
• 2 carefully melt the chocolate in the microwave.
• 3 chocolate burns much more easily than chocolate so go slowly and stir often.
• 4 if it turns granular, you'll have to toss it and start over.
• 5 use a food processor or mixer to cream the cream cheese and sugar until completely smooth.
• 6 add the eggs and melted chocolate and mix well.
• 7 pour into the springform pan and bake for 20 minutes at 350°f.
• 8 the cake will appear to be unset but remove it from the oven and cool on a rack for 5 minutes.
• 9 while the cake is baking mix the topping.
• 10 hand whisk the sour cream, sugar and vanilla together and set aside.
• 11 carefully pour the mixture over the cake being careful not to disturb it.
• 12 continue baking for another 10 minutes, then cool to room temperature.
• 13 refrigerate at least 6 hours, overnight if possible.
• 14 garnish: melt the chocolate and shortening together.
• 15 using an offset spatula spread the mixture as thinly as possible over the bottom of a sided cookie sheet.
• 16 refrigerate until the chocolate leaves a mark but not a hole when you touch it with a finger.
• 17 using a thin-lipped spatula or potato peeler, scrape and lift the chocolate forming curls.
• 18 if the chocolate is too brittle pass the cookie sheet over a heated burner.
• 19 if it's too soft, refrigerate longer.
• 20 lift the finished curls carefully with a spatula and place on cheesecake.
• 21 bits left in cookie sheet should be sprinkled on cake as well.
• 22 if you prefer you can simply grate the chocolate straight from the wrapper and sprinkle on the cake.
• 23 the extra 2 ounces of chocolate in the garnish is necessary to the flavor of the finished cheesecake.