Cheesecake

Ingredients

• Servings: 1
• 1 (9 ounce) package thin chocolate wafers
• 3 (1 ounce) squares bittersweet chocolate
• 3 tablespoons white sugar
• 7 tablespoons butter
• 12 (1 ounce) squares bittersweet chocolate
• 4 (8 ounce) packages cream cheese
• 1 3/4 cups white sugar
• 4 eggs
• 1/2 cup heavy whipping cream
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 1/2 cups sour cream
• 1/4 cup white sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 6 (1 ounce) squares bittersweet chocolate
• 1 teaspoon peppermint extract

Recipe

• grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. mix in 3 tablespoons of sugar. melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. press into the bottom of a 9 inch springform pan.
• melt 12 ounces of chocolate, and cool slightly. blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. pour this in crust. bake for one hour at 350 degrees f (175 degrees c). cool overnight.
• in a small bowl, mix together the sour cream and 1/4 cup sugar. pour on top of cooled cheesecake. bake for 20 minutes at 350 degrees f ( 175 degrees c). chill for 6 to 8 hours.
• to decorate the cheesecake make a chocolate icing. in a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. add to this 6 ounces of chocolate, and stir until melted. remove from heat. freeze until the mixture is piping consistency (stir occasionally). using a pastry bag, pipe a lattice on the top.