Ingredients

• 3 - large eggs
• 1.75 cup - dark chocolate chunks
• 1.5 cup - graham cracker crumbs
• 1 cup plus 2 tbsp - granulated sugar, divided
• 1/4 cup - butter, melted
• 3 packs (8 oz each) cream cheese, softened
• 1/2 cup - sour cream
• 1 tsp - vanilla extract
• 1/3 cup - heavy whipping cream

How to Make Dark Chocolate Cheese Cake

• Preheat oven to 350 deg F.
• Tightly wrap outside, bottom and side of 9-inch spring form pan with 2 pieces of foil to prevent leakage.
• Microwave 1.25 cups chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; stir
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
• Cool to room temperature.
• Combine crumbs, 2 tbsp granulated sugar and butter in ungreased 9-inch-springform pan
• Beat cream cheese, remaining 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy
• Add eggs one at a time, beating well after each addition
• Beat in melted chocolate until well blended
• Pour onto crust.
• Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.
• Bake for 45 to 50 minutes or until edges are set
• Remove cheesecake from water bath to wire rack
• Run knife around edge of cheesecake
• Refrigerate for 1 hour and remove side of pan.
• Microwave remaining chunks and whipping cream in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 to 2 minutes. Stir.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool for 5 minutes. Spread over cheesecake.
• Refrigerate for 4 hours or overnight.