Choc Choc Cheesecake

For Gluten Free needs, please make sure you choose butterscotch chips without barley!

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:

4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light corn syrup
2 tablespoons sour cream, room temperature

Preheat oven to 350 degrees F. I like using the chocolate crumb pie crusts from the store....



FILLING:

melt the chocolate. blend the cream cheese, sugar, and sour cream together in a food processor until smooth. Scrape down the sides & add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool completely

GLAZE (firm): melt chocolate, butter and corn syrup together. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the cake. Cool completely, then refrigerate overnight.


ALTERNATE GLAZE (soft): melt 3/4 c. chocolate & 1/2 c. whipping cream until mixture is thick. Spread glaze evenly over the cake. Cool completely, then refrigerate overnight.

CRUSTS:

Shortbread (best to use with fruit flavor cheesecakes): beat 1/2 c. butter, 2 Tbs sugar, & 1/4 c. powdered sugar until it's creamy. Add in 1 c. unbleached flour & 1/2 tsp. salt. Press into cheesecake pan, poke w/ a fork & bake at 325 degrees for 30 min. Cool completely before adding filling.

Chocolate:  put 1 package of chocolate graham crackers in a food processor & blend until a crumb texture. In a bowl, add chocolate crumbs, 1/4 c. sugar, & 1/4 c. melted butter. Press into pan & bake at 375 for 10 minutes. Cool completely before adding filling.

If you prefer graham cracker crust - same as Chocolate - but use regular graham crakers instead.


VARIATIONS:

Since these are mainly made with choc chips - you could always substitute - for white chocolate, choc and mint, peanut butter (using the pb chips) and chocolate, raspberry chocolate (although raspberry chips only really come out once a year - unless you get them from a bakery), butterscotch and chocolate, white chocolate & strawberry.

There are lots of variations w/ this recipe - I absolutley L-O-V-E this cheesecake!!