Jeff had only one request for his birthday this year and that was my chocolate cheesecake. It is also perfect for the Jewish holiday of Shavuot, which always falls right around his birthday, May 26!
- 1 package of chocolate wafers ground into crumbs (1 3/4 cups)
- 1/2 cup of butter melted
- 2 tablespoons of cinnamon
- 2 tablespoons of brown sugar
- 1 package of chocolate chips
- 6 ounces of cream cheese
- 3/4 cups of sugar
- 4 eggs
- 1/2 cup of sour cream
- 1/2 cup of whipping cream
- 1 tablespoon of icing sugar
- Mix butter, cinnamon, brown sugar, and crumbs. Blend well and press into the bottom of a lightly 9-inch springform pan. Reserve 1/2 crumbs for the topping. Melt chocolate chips on low heat or in the microwave. Let cool.
- Beat cheese and sugar then add eggs one at a time and blend thoroughly. Add chocolate and sour cream.
- Pour chocolate mixture over the crust and sprinkle with reserved crumbs. Bake at 350 degrees for 50-55 minutes.
- Edges will be set, but the center will be somewhat soft and runny. Turn off the oven and let the cake cool in the oven for thirty minutes. The surface will crack slightly.
- Whip the cream by adding sugar and beat until stiff peaks form in the bowl.
- Garnish the cake with rosettes, and place a chocolate chip in each one: to do this you can use a frosting bag or simply cut a small hole off the corner of a zip lock bag. You can then squeeze the whipped cream through to form small rosettes. If all else fails you can always use redi whip! Sprinkle top with grated chocolate.