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Friday, August 5, 2011


3/4 cup graham cracker crumbs
1/4 cup unsalted butter, softened
2 tablespoons sugar

24 ounces cream cheese, softened
1 cup sugar
2 eggs
8 ounces semisweet chocolate, melted and cooled
3/4 cup dairy sour cream
7 tablespoons strong coffee

Preheat oven to 350F. Graham cracker crust: Combine crumbs, butter and sugar in container of electric blender or food processor. Cover and whirl at high speed until well combined. Press crumb mixture into bottom of 8 inch spring form pan. Set aside. Chocolate cream cheese filling: Combine cream cheese, sugar and eggs in food processor. Cover and whirl at high speed until smooth and well blended. Add chocolate, sour cream and coffee. Whirl until well blended. Pour on top of crust. Bake 45 minutes. Turn oven off and prop door open slightly. Leave cheesecake in oven with door ajar for 1 hour. Remove the pan from oven and cool on wire rack. Refrigerate overnight. Loosen sides of pan and remove. Let cake stand 15 minutes before serving.

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