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Ingredientes
- 1 box chocolate wafer cookies, broken (9-oz)
- 3 ounce bittersweet (not unsweetened) or possibly semisweet chocolate,coarsely minced
- 3 Tbsp. sugar
- 7 Tbsp. unsalted butter melted, warm
- 12 ounce bittersweet (not unsweetened) or possibly semisweet chocolate,minced
- 2 lb cream cheese room temperature
- 1 3/4 c. sugar
- 4 lrg Large eggs
- 1/4 c. whipping cream
- 1/2 c. unsweetened cocoa pwdr sifted
- 1 Tbsp. vanilla extract
- 1 tsp peppermint extract
- 1 1/2 c. lowfat sour cream
- 1/4 c. sugar
- 1/2 c. whipping cream
- 1/4 c. sugar
- 1/2 c. whipping cream
- 1 Tbsp. unsalted butter
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate,minced
- 12 x fresh mint leaves
Direcciones
- For crust:Finely grind cookies, chocolate and sugar in processor. Add in butter; blend
- till crumbs begin to stick together. Press crumb mix 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. Heat chocolate in top of double boiler over simmering water, stirring till smooth. Cold to
- lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl
- till blended. Add in Large eggs 1 at time, beating just till incorporated. Add in melted chocolate, cream, cocoa pwdr and extracts and beat just till smooth.
- Pour filling into crust. Bake till center is just set, about 1 hour.
- Transfer to rack and cold 20 min. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Don't remove pan sides. Cold. Cover and refrigerateovernight.
- For toppings:Preheat oven to 350F. Combine lowfat sour cream and sugar in bowl. Spoon lowfat sour cream topping over cheesecake. Bake 20 min. Refrigeratecheesecake till cool, at least 6 hrs.
- Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add in chocolate and whisk till melted. Freeze till hard sufficient to pipe, whisking occasionally, about 15 min. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip.
- Pipe 6 diagonal lines atop cake, spacing proportionately. 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.
