INGREDIENTS

INSTRUCTIONS

Make crumb crust as directed in separate recipe, using chocolate wafer
cookies instead of graham crackers. Preheat oven to 350F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring
slowly with a fork, until melted and pale golden. Cook caramel without
stirring, swirling pan, until deep golden. Remove from heat and
carefully add heavy cream (mixture will vigorously steam and caramel
will harden). Cook over moderately low heat, stirring, until caramel
is dissolved. Remove from heat and whisk in chocolate until smooth.
Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in
chocolate mixture on low speed. Beat in eggs, 1 at a time, then
vanilla, beating on low speed until each ingredient is incorporated
and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling
into crust and bake in baking pan (to catch drips) in middle of oven
55 minutes, or until cake is set 3 inches from edge but center is
still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in
springform pan on a rack. (Cake will continue to set as it cools.)
Chill cake, loosely covered, at least 6 hours. Remove side of pan and
transfer cake to a plate. Bring to room temperature before serving.
Cooks' note:
. Cheesecake keeps, covered and chilled, 1 week.
Makes 8 to 10 servings.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 4340 Calories (kcal); 350g Total Fat; (71% calories from
fat); 82g Protein; 232g Carbohydrate; 1807mg Cholesterol; 2409mg
Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0
Fruit; 64 1/2 Fat; 13 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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