1 crumb-crust recipe, made
with finely ground chocolate wafer cookies
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate, chopped (we
used semi-sweet chocolate chips)
1/2 cup sour cream
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
Directions:
Crumb Crust:
Make crumb crust as directed on
your chocolate crumb box. We used the oreo crumb mix.
Cheese Cake Mixture:
Preheat oven to 350°F.
Cook sugar in a dry heavy saucepan
over moderately low heat, stirring slowly with a fork,
until melted and pale golden. Cook caramel without
stirring, swirling pan, until deep golden.
Remove from heat and carefully
add heavy cream. Caramel will harden at this point.
Return saucepan to moderately low heat, stirring,
until caramel is dissolved.
Remove from heat and whisk in
chocolate until smooth.
Stir in sour cream.
Beat cream cheese with an electric
mixer until fluffy, then beat in chocolate mixture
on low speed.
Beat in eggs, 1 at a time, then
vanilla.
Continue beating on low speed
until each ingredient is incorporated.
Use a rubber spatula keep all
the ingredients from the sides and incorporate them
into the mixture.
Put springform pan with crust
and place in shallow baking pan to catch any drippings.
Pour filling into crust and bake
in middle of oven for 55 minutes, or until cake is
set 3 inches from edge but center is still slightly
wobbly when pan is gently shaken.
Run a knife around top edge of
cake to loosen from pan and cool completely in springform
pan on a rack.
Cover loosely, chill cake at least
6 hours. Remove side of pan and transfer cake to a
plate.
