Sports_Card_King
06-12-2009, 08:19 PM
I just made this and its sooooo good......
For the Crust :
2 cups cookie crumbs
6 tablespoons unsated butter, melted
For the filling :
6oz semi-sweet chocolate, chopped
3 8oz packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
4 eggs, room tempertaure
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon mint extract
for the glaze
6oz semi-sweet chocolate, finely chopped
1/2 cup whipping cream
2 tablespoons unsalted butter, cut up
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Step 1 - Heat oven to 350*. Wrap bottom & sides of 9" springform pan with wide
heavy duty foil. Combine cookie crumbs & melted butter in medium bowl until crumbs
are evenly moist. Press evenly into bottom and 1" up sides of pan. Bake 6-8 minutes
or until set. Cool on wire rack
Step 2 - Place 6oz chopped chocolate in medium heat proof bowl, place bowl over
saucepan of barely simmering water (DO NOT let bowl touch water.). Stir frequently
until chocolate is melted
Step 3 - Beat cream cheese & sugar in a large bowl at low speed until smooth. Beat in
flour. Beat in 2 of the eggs until combined, repeat with the other 2. Scrape down
sides of bowl. Beat in sour cream & vanilla extract until blended.
Step 4 - Reserve 2 cups of bater in a medium bowl. Stir in one teaspoon of peppermint
extract
Step 5 - Stir in melted chocolate batter into Large bowl until completely blended.
Pour into crust. Place pan into large shallow roasting pan or broiler pan. Fill with
hot top water until half way up sides of pan.
Step 6 - Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved
peppermint extract batter evenly over cheesecake. Bake 25 minutes or until edges are
puffed and the top is dry to the touch. Center should move slightly when pan is tapped,
but not ripple. Remove cake from water, remove foil. Place on wire rack & cool to room
temp.
Step 7 - Place 6oz finely chopped chocolate in another large bowl. Place cream,
2 teaspoons butter, and corn syrup in heavy medium saucepan. heat over medium heat
2-3 minutes. Remove saucepan from heat at first bubble. Pour over chocolate, let stand
1 minute to soften. Stir until mixture is smooth & chocolate is melted. Stir in 1/2
teaspoon peppermint extract. Cool for one hour.
Step 8 - Pour glaze over cooled cheesecake in pan. Spread evenly over top. Refrigerate
for 6 hours
For the Crust :
2 cups cookie crumbs
6 tablespoons unsated butter, melted
For the filling :
6oz semi-sweet chocolate, chopped
3 8oz packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
4 eggs, room tempertaure
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon mint extract
for the glaze
6oz semi-sweet chocolate, finely chopped
1/2 cup whipping cream
2 tablespoons unsalted butter, cut up
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Step 1 - Heat oven to 350*. Wrap bottom & sides of 9" springform pan with wide
heavy duty foil. Combine cookie crumbs & melted butter in medium bowl until crumbs
are evenly moist. Press evenly into bottom and 1" up sides of pan. Bake 6-8 minutes
or until set. Cool on wire rack
Step 2 - Place 6oz chopped chocolate in medium heat proof bowl, place bowl over
saucepan of barely simmering water (DO NOT let bowl touch water.). Stir frequently
until chocolate is melted
Step 3 - Beat cream cheese & sugar in a large bowl at low speed until smooth. Beat in
flour. Beat in 2 of the eggs until combined, repeat with the other 2. Scrape down
sides of bowl. Beat in sour cream & vanilla extract until blended.
Step 4 - Reserve 2 cups of bater in a medium bowl. Stir in one teaspoon of peppermint
extract
Step 5 - Stir in melted chocolate batter into Large bowl until completely blended.
Pour into crust. Place pan into large shallow roasting pan or broiler pan. Fill with
hot top water until half way up sides of pan.
Step 6 - Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved
peppermint extract batter evenly over cheesecake. Bake 25 minutes or until edges are
puffed and the top is dry to the touch. Center should move slightly when pan is tapped,
but not ripple. Remove cake from water, remove foil. Place on wire rack & cool to room
temp.
Step 7 - Place 6oz finely chopped chocolate in another large bowl. Place cream,
2 teaspoons butter, and corn syrup in heavy medium saucepan. heat over medium heat
2-3 minutes. Remove saucepan from heat at first bubble. Pour over chocolate, let stand
1 minute to soften. Stir until mixture is smooth & chocolate is melted. Stir in 1/2
teaspoon peppermint extract. Cool for one hour.
Step 8 - Pour glaze over cooled cheesecake in pan. Spread evenly over top. Refrigerate
for 6 hours