CookingLight. The original recipe calls for reduced fat cheeses and low-fat sour cream and less sugar than my adaptation.
Boozy Triple Chocolate Cheesecake
1 Tbsp unsalted butter
1 1/3 cups
chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 ounces semisweet chocolate
16 ounces cream cheese, softened
1/4 tsp salt
1/2 cup sour cream
Raspberries for decoration
Preheat oven to 350°.
first 3 ingredients in bowl; beat on medium speed until
blended. Add crumbs; stir well. Firmly press mixture into bottom and 1
inch up sides of an 8-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes; let cool on wire rack.
and chocolate in top of double boiler (or saucepan over saucepan over simmering water). Cook over simmering
water 2 minutes or until chocolate melts, stirring frequently. Remove
from heat; add chocolate syrup, stirring until smooth.
oven to 300°.
Place cream cheese in large bowl; beat at medium speed of a
mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and
salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until
well-blended. Add eggs, 1 at a time, beating well after each addition.
cheese mixture into prepared pan; bake at 300° for 40 minutes or until
Combine sour cream, 1 Tbsp, and 2 teaspoons
cocoa; stir well. Turn oven off, and spread sour cream mixture over
cheesecake. Let cheesecake stand for 45 minutes in oven with door
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.
Garnish with raspberries.