Triple Chocolate Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 20 chocolate wafer cookies (about 1 1/2 cups) or 20 graham crackers (about 1 1/2 cups)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 8 ounces semisweet chocolate, finely chopped
• 8 ounces neufchatel cheese, room temperature
• 2/3 cup sugar
• 1/2 cup low-fat sour cream
• 2 large eggs, room temperature
• 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 teaspoon light corn syrup or 1 teaspoon dark corn syrup
• 2 tablespoons low-fat sour cream, room temperature

Recipe

• 1 preheat oven to 350°f.
• 2 lightly grease a 9" springform pan.
• 3 process the chocolate wafers in a food processor with the butter, sugar, and salt until fine.
• 4 evenly press the crust into the prepared dish covering the bottom completely.
• 5 bake until the crust sets, about 15 minutes.
• 6 meanwhile, make the filling: put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes.
• 7 stir, and continue to microwave until completely melted, up to 2 minutes more. (alternatively put the chocolate in a heatproof bowl. bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.).
• 8 blend the cream cheese, sugar, and sour cream together in the food processor until smooth. scrape down the sides, as needed.
• 9 add the eggs and pulse until just incorporated.
• 10 with the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
• 11 pour the filling evenly over the crust.
• 12 bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes.
• 13 cool on a rack.
• 14 for the glaze: put the chocolate, butter and corn syrup in microwave safe bowl.
• 15 heat glaze in the microwave at 75% power until melted, about 2 minutes.
• 16 stir the ingredients together until smooth; add the sour cream.
• 17 spread glaze evenly over the warm cake.
• 18 cool completely, then refrigerate overnight.