Ingredients
- 9 springform (pan)
- 3 eggs
- 2 up sides (inches)
- 1 recipe by southern living
- 325 ml sour cream
- 600 ml cream cheese
- 270 gr chocolate wafer cookies
- 170 gr semisweet chocolate squares
- 150 gr sugar
- 150 gr powdered sugar
- 110 gr butter
- 75 gr dark brown sugar
- 60 gr semi-sweet chocolate squares
- 50 gr sugar
- 34 gr pecans
- 30 ml water
- 8 gr all purpose flour
- 8 gr vanilla extract
- 1 gr almond extract
Combine 1 (8-ounce) package cream cheese and quarter cup sugar; beat until fluffy. Add 1 egg and quarter teaspoon vanilla; blend well. Stir in melted chocolate and one third cup sour cream. Spoon over chocolate crust. Combine remaining (8-ounce) package cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and half teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining quarter cup sugar; beat until fluffy. Add remaining egg, and blend well. Stir in remaining 1 cup sour cream, quarter teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 160ÂșC or 1 hour; turn oven off, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Let cool to room temperature on a wire rack. Chill at least 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. CHOCOLATE GLAZE Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from heat; add remaining ingredients, stirring until enough for one 23 cm cheesecake. ----