Chocolate Cheesecake (Robin B.)

This is one of our favorites! I have found that beating the cream cheese in my stand mixer and actually timing it for 3 minutes makes it really fluffy. I usually take frozen raspberries, thaw them out and push them through a small strainer to remove the seeds. I add 1 or 2 Tbsp. of sugar to this and keep it in the refrigerator. Serve it over the cheesecake.

Crust:

• 1 cup finely ground chocolate wafer or chocolate graham crackers
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. sugar

Stir the above ingredients together and press firmly onto the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake until set, about 10 min. at 350. Let cool.

Cheesecake:

• 1 cup sugar 8 oz. bittersweet chocolate, chopped
• 3 packages (8 oz. each) cream cheese, room temp.
  
• Pinch of salt
• ¾ cup sour cream, room temp.
  
• 2 tsp. pure vanilla extract
• 3 Tbsp. Dutch process unsweetened cocoa powder
• 3 large eggs, room temp.
  

After crust is done, reduce temp. to 300 degrees. Melt chocolate in double boiler or microwave, let cool. Put cream cheese in mixing bowl and beat until fluffy, about 3 minutes. With mixer on low add sugar in a slow, steady stream. Add salt, cocoa, sour cream, vanilla and melted chocolate; mix until combined. Add eggs, one at a time, just until combined. Pour over crust. Bake until set, but still slightly wobbly in center, 50-60 minutes. Let cool completely in pan on rack. Refrigerate uncovered for 6 hours or overnight. Before unmolding run a knife around the edge.