Triple-Chocolate Cheesecake

Triple Chocolate Cheesecake
Triple-Chocolate Cheesecake
Makes 1 (10-inch) cake
Write a review
  1. 2 cups chocolate graham cracker crumbs
  2. 1/3 cup sugar
  3. 1/2 cup butter, melted and cooled slightly
  1. 1/2 cup butter
  2. 1 (12-ounce) package semisweet chocolate morsels
  3. 4 (8-ounce) packages cream cheese, softened
  4. 2 cups sugar
  5. 4 large eggs
  6. 1 (16-ounce) container sour cream
  7. 1 tablespoon unsweetened cocoa powder
  8. 1 teaspoon vanilla extract
  9. 1/2 teaspoon almond extract
  1. 1/2 cup heavy whipping cream
  2. 2 (4-ounce) bars dark chocolate, finely chopped
  3. Garnish: white chocolate curls, fresh raspberries
  1. Preheat oven to 300°.
  2. For crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 2 inches up sides of a 10-inch springform pan.
  3. Bake for 8 minutes. Let cool completely.
  4. For batter: In a heavy saucepan, melt butter and chocolate morsels over low heat, stirring often. Set aside.
  5. In a large bowl, beat cream cheese at medium speed with a mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined after each addition. Stir in melted chocolate mixture, sour cream, and remaining 3 ingredients. Spoon batter into prepared crust.
  6. Bake for 1 hour. Turn oven off, and leave cheesecake in oven with door closed for 3 hours. Remove from oven, and let cool completely on a wire rack.
  7. For topping: In a small saucepan, bring cream to a simmer over medium heat, stirring often. Place chocolate in a medium bowl, and pour hot cream over chocolate. Stir until smooth. Spread over cheesecake. Cover and chill for 8 hours.
  8. Remove sides of pan, and garnish with white chocolate curls and fresh raspberries, if desired.
Paula Deen Magazine