Ingredients

How to make it

  • Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  • Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
  • Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

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