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Ingredientes
- 1 1/2 c. chocolate wafer cookie crumbs
- 1/3 c. unsalted butter, melted
- 3 tbsp. dark brown sugar, firmly packed
- 1 tbsp. unsweetened cocoa pwdr
- 1/4 teaspoon cinnamon
Direcciones
- For Crust: Preheat oven to 425 degrees. Mix all ingredients in bowl. Press onto bottom of 10 inch spring-form pan.
- For Filling: Heat chocolate till smooth. Cold to lukewarm. Using electric mixer, beat cream cheese with sugar and flour in large bowl till smooth. Blend in Large eggs 1 at a time. Stir in cream and vanilla. Pour 1/2 of batter into chocolate; mix well. Pour 1/2 of remaining plain batter over crust. Pour chocolate batter over. Cover with remaining plain batter. Swirl small thin knife through batter, creating marble pattern. Bake cake for 15 min. Reduce oven temperature to 225 degrees. Bake till cheesecake is hard in center, about 50 min. Serves 10.
- Topping: Mix all ingredients in small bowl. Pour topping over warm cheesecake. Increase oven temperature to 350 degrees. Bake till topping is set, about 13 min. Transfer to rack and cold completely. Chill overnight.
- Glaze: Bring cream to simmer in heavy saucepan over low heat. Add in chocolate and stir till smooth. Cold to room temperature. Pour over top and sides of cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 189 | 52% |
| Total Fat 21.43g | 27% |
| Saturated Fat 11.5g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 249mg | 10% |
| Potassium 107mg | 3% |
| Total Carbs 41.42g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.48g | 15% |
| Protein 3.2g | 5% |
