Chocolate cookie cheesecake recipe

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A fantastic cheesecake recipe, great for special occasions. The cheesecake is made with a chocolate cookie base filled with a cream cheese filling, topped by a sour cream mixture and finished with a chocolate glaze. A rich, delicious cheesecake that takes a bit of time and effort to make but is definitely worth it.
Preparation time: 40 minutes, Cooking time: 60 minutes, Serves: 12 - 14 



Ingredients

For the cheesecake base
2 cups chocolate cookie crumbs
2 Tbsp unsalted butter, melted
1/4 cup packed brown sugar
1 tsp ground cinnamon

For the cheesecake filling
2 lb (1 Kg) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup heavy whipping cream
2 Tbsp all-purpose flour
1 tsp vanilla essence
4 eggs

For the sour cream topping
16 oz (450 g) sour cream
1/4 cup granulated sugar
1 tsp vanilla essence

For the chocolate glaze
1 cup heavy whipping cream
1 1/2 cups finely chopped semisweet chocolate
1 tsp vanilla essence

Directions

Preheat oven at 350 degrees F (175 degrees C).

Prepare the cheesecake base
In a mixing bowl add the cookie crumbs, butter, brown sugar and cinnamon and mix using your hands until you get a smooth, uniform, wet sand like mixture. Press the mixture onto the bottom and 1 inch up the sides of a 10 inch spring-form pan. Bake in the oven for 5 minutes. Remove and set aside.

Make the cheesecake chocolate filling
In a large bowl, beat the cream cheese using an electric hand mixer until smooth. While mixing, start adding the 1 1/4 cups sugar, whipping cream, flour and vanilla essence. Add the eggs, one at a time and continue mixing until you have a smooth, uniform mixture.

Bake the cheesecake
Pour the cheese mixture into the prepared pan, spread evenly and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from the oven and set aside until you prepare the sour cream topping.

In a large bowl, combine the sour cream with the sugar and 1  teaspoon vanilla essence. Spread evenly on the cheesecake, return to the oven and continue baking for 7 more minutes. Turn the oven off and leave the cheesecake in the oven for 30 minutes more. Remove the cheesecake from the oven, place it on a wire tack and let it completely cool.

Make the chocolate ...
Combine the whipping cream and chocolate chips in a saucepan over low heat. Stir frequently until the chocolate melts. Add the vanilla essence and stir well to combine. Pour over the cheesecake making sure that it spreads evenly.

Refrigerate the for at least 8 hours (better if refrigerated overnight). Carefully remove the ring from the spring-form pan before serving.
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