Ingredients:
- Crust
- 1 1/2 cups graham cracker crumbs or whole(170g)
- 3 Tbsp sugar
- 1 stick butter
- Filling
- 32oz cream cheese (room temp) – 900g-1kg
- 2/3 cups sour cream or 160g
- 1 cup sugar (200g)
- 4 large eggs (room temp)
- 3.5 oz (100g) chocolate
Instructions:
- Preheat oven to 325F (160C)
- Line up the 9″ spring form with parchment paper and grease
- Make crumbs from the graham crackers, mix with 3Tbsp sugar, add melted stick of butter in a bowl, mix until consistent.
- Add this mix into the 9″ spring form, use a glass to flatten the bottom, use oil spray to grease the sides slightly and pack with the crumbs so they stick. Don’t go crazy, about 1 inch on the sides or less is fine. Make sure the sides are greased well.
- In another bigger bowl, dump the cream cheese, sour cream and 1 cup sugar
- Mix well slow speed.
- Add 100g melted chocolate. Mix slightly. Make sure you scrape the sides with spatula.
- Crack 4 eggs one by one and beat slightly. Do not overmix the eggs. Add them to cheese cream mix.
- Transfer the batter on top of the crumbs in the 9″ spring form
- Bake for 10-15 mins on 350F then 30-35 mins on 300F. Do not increase the temp, you’ll see cracks. Put 9″ inch pan with 1″ hot water at the bottom rack (optional). Not bad, but doesn’t look good. The cake should be spongy on top and the sides should be separated from the spring form ring.
- Leave for an hour in closed oven once done. Leave at room temp for at least 3-4 hrs, then remove the ring, keep the bottom pan, put in a fridge (not freezer) covered for at least 8 hrs.
