I tried this recipe for the first time for the Christmas dinner this year and it was a big hit and unbelievably yummy even though it does leave you guilty with all the calories consumed. But what the heck---it's Christmas!
Ingredients:
* 1 package (9 ounces) chocolate wafer cookies
* 6 tablespoons unsalted butter, melted
* 4 bars (8 ounces each) cream cheese, room temperature
* 1 1/2 cups sugar
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup sour cream
* 8 ounces semisweet chocolate, melted
* Blueberries, for topping
Directions
1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. Alternately you can also use a pie dish.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Garnish with blueberries and serve!
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