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New York Chocolate Cheesecake

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Ingredients
  • 6-8 oz choc. graham crackers (~12-16)
  • 5-6 tbsp butter melted
  • 12 ounces semisweet choc chips melt/cool
  • 24 ounces cream cheese, room temp
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 cup sugar
  • 3 eggs, room temp
  • 8 ounces sour cream
Instructions

Crush crackers- or chocolate cookies- to crumbs (I put them in a ziploc and run a rolling pin over top). Mix butter and crumbs, press into 9" springform pan bottom and sides, to 3/4" from top (a straight-sided drinking glass can work as a presser). Cream sugar, salt, vanilla, and cheese together with mixer. Add chocolate, then eggs one at a time (do not overbeat), and sour cream. Turn gently into pan, bake in preheated oven 300-325F 1 hr with a pie plate full of hot water on the bottom rack. Turn off oven and leave cake in with the door closed or slightly ajar 1 hr or longer. Cool on countertop rack to room temp (can loosen sides after a bit), then cover and refrigerate overnight. Serve cold. Technical notes: Avoiding too much air in batter prevents cracking. Water in oven prevents cake getting dry, cracking. Lower temp, slower cooking keeps texture even, smooth and creamy. Very gradual cooling prevents cracking.

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