Chocolate Cheesecake

From: Williams-Sonoma Dessert

Usually a real crowd pleaser. We started making this recipe a few years ago and boy, is it yummy! Good to make ahead and then just slice up when it's time for dessert. The cheesecake actually turns out pretty much like it looks in the Williams-Sonoma cookbook. It's very decadent. I love that the recipe is so detailed - good for those of us who are still learning the ropes!

For the crust:
1 ½ chocolate cookie crumbs (from about 30 crisp chocolate wafers)
3 tablespoons sugar
¼ cup unsalted butter, melted

For the filling:
8 oz. bittersweet chocolate, finely chopped
3 packages (8 oz. each) cream cheese, at room temperature
3 tablespoons all-purpose flour
¼ teaspoon salt
¾ cup sugar
¼ cup sour cream, at room temperature
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature

To make the crust, preheat the oven to 400°. Lightly grease a 9-inch springform pan. In a bowl, combine the cookie crumbs, sugar and melted butter. Stir until the mixture is well blended and the crumbs are evenly moist. Pour into the springform pan and press evenly onto the bottom and about 1 ½ inches up the side of the pan. Bake until set about 8 – 10 minutes. Reduce oven temperature to 300°.

To make the filling, put the chocolate in the top of a double boiler. Set over barely simmering water until the chocolate melts, then remove from heat and stir until smooth. Set aside to cool.

In a large bowl, combine the cream cheese, flour, and salt. Using a mixer on medium-high speed, beat until very smooth and fluffy, stopping and scraping down the sides frequently. Add the cooled chocolate, sugar, sour cream and vanilla. Beat until well blended, again scraping down the sides frequently. Add the eggs one at a time, beating well after each addition, until just blended. Pour into the crust and spread out evenly.

Bake until the filling is set but the center still jiggles slightly when gently shaken (it will firm as it cools), 60-70 minutes. The edges will be slightly puffed. Let cool on a rack to room temperature. Cover and refrigerate until well-chilled (overnight is best).

To serve, unclasp and remove the pan sides, then run a long, thin knife between the pan bottom and the crust. Carefully slide the cake onto a flat serving plate. Using a thin-bladed knife, cut into slices, dipping the knife in hot water and wiping it dry before the next cut. Garnish each slice with chocolate curls and serve.