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Ingredientes
- 3 cups chocolate sandwich cookie crumbs, (36 cookies)
- 1/2 cup butter, melted
- 2-1/2 pounds (5 - 8 ounce packages) cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 cup sour cream
- zest of 1 orange
- 2 tablespoons fresh orange juice
- 4 eggs
- 1/2 cup orange marmalade
- 12 ounces dark chocolate, cut into small (1-inch) pieces
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 cup whipping cream
Direcciones
- Preheat oven to 325 degrees F. Lightly grease 9x13 pan.
- Crush cookies in food processor. Continue processing while drizzling in butter. Press crumbs into prepared pan.
- Set aside. In stand mixer, or with electric beaters
- , combine cream cheese and sugar. Add flour, orange zest and juice. Mix. Completely mix in sour cream. Add eggs one at a time until well combined. Pour into prepared pan.
- Drop tablespoons of marmalade over cheesecake. Take a spoon and evenly spread over batter.
- Bake for 40 to 55 minutes or until just set and middle is still wiggly.
- Completely cool on wire rack. Cover and refrigerate for at least 4 hours of overnight.
- Place chocolate into stainless steel bowl. Set aside.
- Heat cream, butter and sugar in a heavy sauce pan. Stir until sugar dissolves. Bring to a boil. Pour mixture over chocolate. Cover with plastic wrap. Allow to sit for 5 minutes. Stir until smooth. Cool to room temperature. Remove cheesecake from refrigerator. Spread chocolate mixture over cheesecake. Refrigerate until chocolate is firm. Number of servings depend on size of slices.
