INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TOPPING
For crust:
Finely grind cookies, chocolate and sugar in processor. Add butter; blend
until crumbs begin to stick together. Press crumb mixture firmly onto
bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high
sides.
For filling:
Position rack in center of oven and preheat to 350F. Melt chocolate in top
of double boiler over simmering water, stirring until smooth. Cool to
lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl
until blended. Add eggs 1 at time, beating just until incorporated. Add
melted chocolate, cream, cocoa powder and extracts and beat just until
smooth.
Pour filling into crust. Bake until center is just set, about 1 hour.
Transfer to rack and cool 20 minutes. Press down gently on puffed edges to
flatten. Run small sharp knife around top edge of pan to loosen. Do not
remove pan sides. Cool. Cover and chill overnight.
For toppings:
Preheat oven to 350F. Combine sour cream and sugar in bowl. Spoon sour
cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until
cold, at least 6 hours.
Bring cream and butter to simmer in heavy small saucepan. Reduce heat to
low. Add chocolate and whisk until melted. Freeze until firm enough to
pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake.
Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6
diagonal lines atop cake, spacing evenly. Repeat in opposite direction,
forming lattice. Pipe 12 rosettes of chocolate around top edge of cake.
(Can be made 1 day ahead; chill.) Garnish with mint leaves.
Serves 12.
Bon Appetit December 1991
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