New York Style Chocolate Cheesecake

1. 1

   Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).

2. 2

   Lightly grease the bottom and sides of a 9-inch spring-form pan.

3. 3

   In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well.

4. 4

   Press onto the bottom of springform pan and set aside.

5. 5

   In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy.

6. 6

   Add the flour to the cream cheese mixture and beat until smooth.

7. 7

   Add the melted chocolate and sour cream and mix well.

8. 8

   Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.

9. 9

   Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set.

10. 10

    Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan.

11. 11

    Refrigerate at least 4 hours or overnight before serving.

12. 12

    Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

13. 13

    Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

* Per serving · 4 servings · Values may vary.