Triple chocolate cheesecake

Cheesecakes are HARD! If you have never made one, you read the directions and it says to bake until "almost set". I don't even know what that means. This recipe is so easy and the  cheese cake comes out perfect. I can't take credit for this, I got this recipe from Martha Stewart.  

You will need:

a food processor

1 pkg chocolate wafer cookies

6 tbsp melted butter

4 bars of cream cheese at room temp

1 1/2 C sugar

1/2 tsp salt

4 lrg eggs

1 C sour cream

8 oz semisweet chocolate, melted

Chocolate ganache for the top

For the crust:

• preheat oven to 325 degrees & assemble your 9 in. spring form pan
• in food processor, pulse chocolate cookies, add butter, then pulse to mix
• press firmly into bottom of pan and a little up the sides
• bake for 10 minutes and set aside

Cheesecake:

• wipe out the processor bowl
• add cream cheese, butter, salt and pulse until smooth
• with motor running, add eggs, then sour cream, and then chocolate
• blend until smooth, scraping down the sides as needed
• pour filling into crust and bake for 1 hour.
• turn the oven off, but let the cheesecake sit in the oven for 1 hour. DON'T OPEN!
• remove from oven and run a knife around the edge
• let cool completely
• cover loosely and put the fridge for at least 6 hours or overnight. 
• unmold cheesecake and spread ganache in the center

For the ganache:

In a small sauce pan, bring 1/4 C of heavy cream to a boil. Remove heat and whisk in 4 oz chopped semisweet chocolate. Set aside until thickened, 2-5 minutes. 

Can you see how moist and creamy it is? It takes a while, but the results will WOW!