2 cups chocolate wafer cookies, roughly crushed
¼ cup butter, melted
¼ cup sugar
4 - 225 gram containers cream cheese, at room temperature
1 ¼ cups sugar
4 large eggs
1 tablespoon cornstarch
1 tablespoon vanilla
115 grams bitter-sweet chocolate (60% or higher), melted and
2 tablespoons Dutch processed cocoa powder
1 tablespoon instant espresso
225 grams sour cream
⅓ cup heavy cream
Heat the oven to 350F/180C and lightly grease the bottom of a
12"/30cm Springform pan.
Prepare the crust by mixing the cookies with the butter and
sugar. Press into the prepared springform pan. Bake for 10
minutes. Allow to cool while you prepare the filling.
Leave the oven on 350/180 and add a shallow pan filled with hot
water to the oven on the lowest rack.
Melt the chocolate over a double boiler until melted. Allow to
In the bowl of a food processor add the soft cream cheese,
cornstarch and sugar. Process until very smooth, about three
With the processor running add the eggs, one at a time. Stop,
scrape down the bowl and add the melted chocolate. Process to
mix. Next add the cocoa powder and vanilla. Pulse to blend.
Now add the espresso powder and sour cream. Blend thoroughly,
then add the cream. Pulse five times to blend. Do not over blend.
Pour the mixture into the prepared crust. Tap on the counter to
release any air bubbles. Place on the rack directly above the
pan of water and bake at 350/180 for 20 minutes. Then reduce the
heat to 325/160 and bake for 40 additional minutes.
When time is up turn off the oven and allow the cheesecake to
cool two hours in the oven. Remove from the oven, run a thin
knife around the edge and allow to cool for thirty minutes at
room temperature before releasing the pan.