GF Triple Chocolate Cheesecake

A G-F cheesecake recipe with a g-f  chocolate wafer-cookie crust with a bittersweet chocolate filling.

Crust:

1-1/2 cups crushed chocolate cookie crumbs
(you know I love gobsmacked's oreo recipe)
1/4 cup unsalted butter, melted

Mix and press crust into a greased #10 springform pan.

Filling:

1 cup sour cream
2 tsp. pure vanilla extract
12 oz. bittersweet chocolate, finely chopped and melted in microwave
4 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)
4 Tbs. natural, unsweetened cocoa powder, sifted if lumpy
1/4 tsp. table salt
1-3/4 cups granulated sugar
4  large eggs, at room temperature

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Make the crust: Heat the oven to 350°F. In a medium bowl, stir together the melted butter and crumbs until well blended and the crumbs are evenly moist. Dump the mixture into a 10-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (I pressed using plastic wrap. Bake for 10 minutes, remove from oven and reduce the oven temperature to 325°F

Make the filling and bake: Mix vanilla in with sour cream. Set aside.

Melt the chocolate and stir until smooth. Set aside to cool slightly.

Tip: Melt chocolate in the microwave  I used bittersweet chips so I didn't have to grate the chocolate.  Nuke the chocolate in 15 to 30 seconds increments stirring thoroughly in between.  After a minute, remove the bowl and continue stirring until the chocolate is completely melted.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping the sides often.

Add the sugar and continue beating until well blended and smooth. Add the cooled chocolate and beat until blended.

Slowly blend in the sour cream mixture and add blended eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff & crack.)

Pour the filling over the cooled crust, spread evenly, and smooth the top.

TIP:  Cheesecakes love  being baked in a water bath.  Arrange foil under the pan so watertight and sit it in hot water halfway up the pan to bake.

Bake at 325°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed.  Leave the cake in the oven and turn off the heat.  After an hour, remove from oven and run a knife between the ring and crust, then let cool to room temperature on a rack.

Refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor.

TIP: (This cake freezes well, too: Put the cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in layers of plastic and foil.)

To serve: Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Slice with a thin knife heated water and wiped dry.

Reality Bite:  I'm not a crazy for chocolate girl, but I liked it with lots of whipped cream and served on a raspberry sauce.