HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Double Chocolate Chunk Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 cup chocolate cookie crumbs 1/2 cup chopped almonds 1/4 cup sugar 4 tbsp. butter, melted Filling: 6 ounces finely chopped bittersweet chocolate 2 pounds cream cheese, softened 3/4 cup sugar 2 large eggs 2 large egg yolks 1/2 cup sour cream 1/2 cup heavy whipping cream 1 tsp. vanilla extract 12 ounces white chocolate chips Directions For the crust: Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine the cookie crumbs, almonds, sugar and melted butter in a food processor and blend until evenly moistened. Press the crust mixture evenly into the bottom and halfway up the sides of the springform. Bake crust 10 minutes. Transfer the crust to a rack to cool slightly. For Filling: Place the bittersweet chocolate in the top of a double boiler over simmering water. Stir chocolate frequently until melted and smooth. Remove the melted chocolate from the double boiler and cool to lukewarm. Place cream cheese in a large bowl and beat until smooth. Beat in sugar. Add the eggs and yolks one at a time, beating well after each addition. Blend in the sour cream, cream and vanilla. Beat in the melted chocolate. Stir in the white chocolate chips. Pour the filling over the prepared crust. Place the springform pan into a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform. Bake cheesecake about 60 minutes until set. Remove the springform from the water bath and discard foil. Transfer the cheesecake to a rack and cool completely. Refrigerate cheesecake at least 8 hours before serving. Serves 10 to 12. Related Recipes •   Individual Hot Chocolate Cakes •   Double Chocolate Chunk Cookie Cheesecake •   Easy Chocolate Cheesecake •   White Chocolate Cheesecake Tart •   Chocolate Chunk Cheesecake •   Easy German Chocolate Cheesecake •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Chocolate Mousse Cheesecake •   Bittersweet Chocolate Chunk Cookies •   White Chocolate and Fresh Raspberry Cheesecake •   Sallie's Simple Chocolate Peanut Butter Cake •   Macadamia-Chocolate Chunk Cookies •   Individual Warm Banana Cakes •   Old Fashioned Crab Cakes •   Rich Chocolate Coffee Cheesecake •   Old Fashioned Chocolate Cake •   Potato-Onion Cakes •   Olive Garden Chocolate Chip Cookie Dough Cheesecake •   Silver Dollar Crab Cakes •   Raspberry Cheesecake Brownies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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