Make and share this Chocolate Chunk Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
- With the processor running, pour butter through food chute; process until cookies are finely crushed.
- Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
- Place springform pan in a shallow baking pan.
- Bake for 10 minutes; let cool.
- Decrease oven temperature to 325°.
- Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
- Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
- Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Stir in 1 cup chocolate chunks.
- Pour batter into baked crust; sprinkle with remaining chocolate chunks.
- Bake for 1 hour until set.
- Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
- Cover and chill 8 hours.
- Remove sides and bottom of pan; place cheesecake on a serving plate.
- Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
- Stir until blended and smooth; let stand 5 minutes.
- Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
- Chill at least 1 hour before serving.
Nutrition Facts : Calories 998.9, Fat 90.6, SaturatedFat 53.9, Cholesterol 175.8, Sodium 367.9, Carbohydrate 64.2, Fiber 18.3, Sugar 25.6, Protein 21.4
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