9 ounces chocolate graham crackers
6 Tbsp. unsalted butter, melted
2 pounds cream cheese, room temperature
1 ½ cup sugar
½ tsp. salt
4 large eggs
1 cup sour cream
8 oz. semisweet chocolate, melted
Chocolate Ganache, for topping
Preheat oven to 325 degrees. Assemble a 9-inch spring-form pan with the raised side of the bottom facing down.
In a food processor, pulse crackers until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
In a clean food processor, add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Wrap bottom half of spring-form pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of spring-form pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
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