When we had our company last weekend I made a Nutty Chocolate Cream Cheese Pie which the Dallas Morning News had printed from Paula Lambert's new cookbook.
However, it was much too intense, even for Tom, which is really saying something. He, Rose and I all agreed that we'd have preferred this Chocolate Cheesecake. I no longer remember where I got the recipe but it is really a winner. Simple, chocolate and cheesecake at the same time, and serves a lot of people. The slices can be small. It is rich.
1-1/2 cups chocolate cookie crumbs
8 tablespoons unsalted butter, melted
4 tablespoons sugar
Make the crust: In a small bowl stir together all ingredients. Press mixture onto the bottom of a 10” springform pan. Make the filling (below).
12 ounces chocolate chips
1-1/2 sticks unsalted butter
Melt chocolate and butter, stirring until mixture is smooth.
1 cup sour cream at room temperature
1 teaspoon vanilla
Stir in sour cream and vanilla and let cool.
3 large eggs
1 cup sugar
Beat eggs and sugar together until mixture is thick and pale and forms a ribbon when beaters are lifted.
3 8-ounce packages cream cheese, softened
Beat in cream cheese until smooth.
1 cup chopped pecans
Stir in chocolate mixture and fold in pecans.
Pour the filling into the prepared crust and bake in the middle of a preheated 325° oven for 1 hour or until just set. It may fall in the middle. Cool in the pan on a rack, chill overnight, covered loosely and remove the side of the pan.
NOTE: This can be made in a 8½” springform pan by halving the crust ingredients and baking for two hours at 325°.