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1
Using the butter, coat the inside bottom and 2 inches up the sides of a 10-C mold or 10-inch Bunt pan.
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2
Sprinkle mold with graham-cracker crumbs, shaking mold to evenly coat the inside completely.
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3
Turn mold upside down to remove excess crumbs.
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4
Heat oven to 325F
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5
In large bowl, with electric mixer at medium speed, beat cream cheese until softened and fluffy.
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6
Beat in sugar until well mixed.
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7
Add eggs, one at a time, beating well after each addition.
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8
With rubber spatula, fold in violet petals and vanilla until well mixed.
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9
Pour mixture into prepared mold.
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10
Set filled mold in a 13- by 9-inch baking pan and place on the lower oven rack.
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11
Pour boiling water into pan to a depth of about 1 inch.
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12
Bake cheesecake 1 1/2 hours or until almost set in the center.
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13
If using Bunt pan, bake 1 1/4 hours.
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14
Turn off oven; let cake stand in oven 30 minutes longer.
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15
Remove cheesecake from the water bath and cool in the mold to room temperature on wire rack.
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16
Cut a piece of cardboard into a round to fit exactly over the cheesecake.
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17
Loosen the cake around the side of mold.
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18
Unmold cake onto the cardboard round and place on a wire rack set over a jelly-roll pan.
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19
Prepare Chocolate Glaze: In double boiler over hot, not boiling water, melt butter with chocolate squares Stir until smooth and cool to lukewarm.
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20
Pour half of glaze over top of cheesecake, and with small metal spatula, carefully spread to evenly cover side, allowing excess to drip into pan below.
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21
Refrigerate cake just until glaze hardens.
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22
Meanwhile, keep remaining glaze at room temperature.
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23
If glaze hardens, re-heat in hot water just until spoon able.
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24
Pour and evenly spread remaining glaze over cake.
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25
Refrigerate cheesecake at least 2 hours or overnight.
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26
Just before serving, transfer cheesecake to serving plate.
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27
Garnish top with Candied Violets and decorate plate with violet leaves, if desired.
