Delicious Chocolate Chocolate Cheesecake

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   1.

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   Cut cardboard circle to fit into a 9 inch spring form pan.

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   Cover cardboard with foil.

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   Grease pan all over.

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   2.

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   Mix cookie crumbs, pecans and butter together.

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   Pat crumbs gently into 9 inch pan; sides and bottom.

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   3.

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   Bake crust in 350 F (177C) oven X 8 minute Remove from oven and increase temperature to 400F.

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    4.

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    In double boiler: Slowly melt white chocolate.

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    Cool 5-10 minute Set aside.

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    5.

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    In a large bowl mix cream cheese slightly.

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    Add sugar, juice, and salt.

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    Process 30 seconds.

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    Scrape bowl.

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    Process 1 minute or until smooth and blended.

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    Add melted chocolate, sour cream, eggs, and vanilla.

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    Process 30 seconds more.

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    Scrape bowl and process 1 minute or until smooth.

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    6.

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    In a small bowl mix chocolate chips and flour together then stir into cream cheese mixture.

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    7.

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    Pour into prepared spring form pan placed on middle rack.

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    Place a second roasting pan filled with water on the bottom rack (to provide humidity for a moist cake).

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    8.

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    Bake 10 minutes at 400F then decrease temperature to 300F for > 60 minutes or until done and the middle jiggles slightly.

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    ( I have always had to cook it longer than 1 hour) Leave cake in oven and turn temperature off.

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    Cool 1 hour in oven.

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    Cool in fridge 5 hours to 3 days.

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    9.

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    Cut small pieces because this is a very rich cake with 632 calories per serving of 12-16 pieces.

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    Enjoy!

* Per serving · 4 servings · Values may vary.