Preheat oven to 350 degrees F (180 degrees C). Butter a 10 inch (25 cm) spring
form pan. Place the springform pan on a larger baking sheet (to catch any drips).
Crust: In a bowl combine
the chocolate wafer crumbs with the melted butter. Press the crumbs evenly over
the bottom of your prepared pan. Bake for about 5-7 minutes or until set. Remove from
oven and place on a wire rack to cool.
Melt the chocolate in a stainless
steel bowl placed over a saucepan of simmering water. Remove from heat and set aside
to cool to room temperature.
the bowl of your electric
mixer, fitted with the paddle attachemnt, (or with a hand mixer) beat the cream cheese, on medium low speed, until
smooth. Add the sugar and beat until combined. Add the eggs, one at a time,
beating until incorporated. Scrape down the sides of the bowl
as needed. Beat in the vanilla extract. Add the melted chocolate and beat until
incorporated. Finally, fold in the sour cream. Pour the batter into your
pan and smooth the top.
Bake for about 50 - 55 minutes or until firm
yet the center of the cheesecake still looks a little wet and
wobbly. Remove from oven and carefully run a knife or spatula around the
inside edge of pan to loosen the cheesecake (helps prevent the surface from
cracking as it cools). Let cool to room temperature and then cover and refrigerate
for an hour before covering with the ganache.
Ganache: Place the chopped
chocolate in a heatproof bowl. Heat the cream and butter in a small
saucepan over medium heat (or in the microwave). Bring just to a boil. Immediately pour the boiling
cream over the chocolate and allow to stand for a few minutes. Stir until
smooth. Cool slightly and then pour over cheesecake. With an offset spatula or
back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover
and return to the refrigerator for several hours, preferably overnight. This
cheesecake is quite rich, so cut small slices.
Makes about 14 - 16 servings.
To freeze: Place the cooled cheesecake (can cut into slices) on a baking
sheet and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and
place in a freezer bag. Seal and return to freezer. Can be frozen
for several months. Thaw in the refrigerator
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