Hot Chocolate Cheesecake
· Servings: 16
· Prep Time: 30 minutes
· Cook Time: 1 hour
· Total Time: 1 hour 30 minutes
Crust:
1 cup
Chocolate Cookie Crumbs
1 cup
All Bran, crumbled
½ cup
Melted Butter
Filling:
7 oz
Bitter Sweet Chocolate, chopped
7 oz
Milk Chocolate, chopped
24 oz
Softened Philadelphia Cream Cheese
1 cup
Light Brown Sugar
4
Whole Eggs
1¼ cup
Sour Cream
1 Tbsp
Ground Cinnamon
Scant 1/2 Teaspoon Cayenne Pepper
½ tsp
Salt
Ganache:
6 oz
Bittersweet Chocolate
6 oz
Heavy Cream
Directions:
For Crust:
1. Line a 9 inch by 3 inch cheesecake pan with parchment and spray well. Set
aside. Turn oven to 350 degrees.
2. In a food processor, pulse chocolate cookie crumbs and All Bran until the
form a combined course crumb. Mix melted butter in with crumbs until all the
crumbs are moist.
3. Press crumbs into the prepared pan and chill until ready.
For filling:
1. In the clean food processor bowl, mix cream cheese, sugar, cinnamon,
cayenne, salt and vanilla until smooth. Scrape the bowl occasionally.
2. Add eggs one at a time with food processor running. Scrape the bowl.
3. Add in melted chocolate and pulse until smooth. Scrape the bowl.
4. Add in sour cream and mix just until combined.
5. Pour into chilled chocolate shell.
6. Place cheesecake pan on a cookie sheet to catch and drips.
7. Turn the oven down to 300 degrees. Place a pan of water on the rack under
the cheesecake to create steam.
8. Bake in the oven for 45 minutes to an hour, until the center is set but
glossy.
For the Ganache:
1. Once the cheesecake is done, over low heat, whisk chocolate and cream until
combined.
2. Spread over cheesecake and cool until set.
3. Chill over night.
4. Serve with chocolate sauce and fresh fruit.
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