Instructions
Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
Step 2: Mix the chocolate cookie crumbs with melted butter and press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla extract, and cornstarch.
Step 4: Pour the cheesecake batter over the cooled crust. Bake for 55-65 minutes, or until the center is just set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Step 5: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Step 6: For the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly, then pour over the chilled cheesecake.
Step 7: Optionally, pipe extra ganache on top for a decorative finish.
Storage Information
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
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