Recipe

Blacktop Marble Cheesecake Recipe

	Crabhappychick / All my dishes 1 year, 7 months ago This is a showstopper! At work, I bake something special for birthdays. I don't make this one often (and truth be told I reserve it for my fav co-workers and/or the boss), and it draws RAVES! The quality is that of a dessert served at the finest r... More Prep:45m Cook:80m Servings:10	Crabhappych
	gorgeous elegant deep dark lush decadent chocolate

Does this look good? Yeah! / Nope

Fans

minitindel

bluewatera

lycett

Ingredients

1 1/2 cups chocolate wafer cookie, make into crumbs in food processor

1/3 cup unsalted butter, melted

3 tablespoons dark brown sugar, firmly packed

1 tablespoon unsweetened cocoa powder

1/4 teaspoon cinnamon

4 ounces bittersweet chocolate, finely chopped

1 ounce unsweetened chocolate, finely chopped

32 ounces cream cheese, room temerature - 4 8-ounce packages

3/4 cup sugar

2 tablespoons flour

5 eggs, large, room temperature

1/3 cup whipping cream, room temperature

1 teaspoon vanilla

2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla

1 cup whipping cream

7 ounces bittersweet chocolate, finely chopped

1 strawberry, partially dipped in melted chocolate

Directions

For crust: Preheat oven to 425. Mix all crust ingredients in bowl. Press into bottom of 10" springform pan.

For filling: Melt chocolate in top of double boiler stirring until smooth. Pour into medium bowl and cool to lukewarm. Beat cream cheese with sugar and flour in large bowl until smooth. Blend in eggs 1 at a time. Stir in cream and vanilla. Pour 1/3 of batter into chocolate, mix well.

Pour half of remaining plan batter over crust. Pour chocolate batter over. Cover with remaining plan batter and swirl small thin knife through batter, creating marble pattern. Bake cake 15 minutes at 425 and then reduce temperature to 225. Bake until firm in center, about 50 minutes.

Meanwhile, make topping: Mix all ingredients in small bowl. Pour topping over hot cheesecake. Increase oven temp to 350 and bake until topping is set, about 13 minutes. Cool on rack completely. Refrigerate overnight.

For glaze: Bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Cool to room temp.

Run sharp knife around sides of cheesecake. Release pan sides and remove. Place baking sheet under rack with cheesecake on it. Pour glaze over center of cheesecake, allowing excess to drip over sides. Smooth glaze over sides of cake. Refrigerate until chocolate sets. Can be made 2 days ahead. Top with strawberry.

NOTE: Start this 2 days ahead of when you want to serve this so the prep isn't overwhelming. Takes some planning, but WELL worth it!

NOTE: Use GF cookie crumbs and substitute cornstarch for the flour to make this GF.

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