-
1
MELT chocolate in microwave on LOW power until soft.
-
2
STIR to ensure chocolate is completely melted.
-
3
Set aside to cool to room temperature.
-
4
BASE: combine crumbs and butter.
-
5
Press 175 g of the crumb mixture onto bottom of each of 4, 10-inch springform pans (1 pan for trial recipe).
-
6
BAKE in preheated convection oven at 275F for 20 minutes.
-
7
Remove from oven.
-
8
COOL.
-
9
FILLING: SET UP 20-qt mixer with flat paddle.
-
10
MIX cream cheese, sugar and flour at low speed (1) for 1 minute.
-
11
Stop mixer; scrape bottom and side of bowl well to ensure thorough mixing of cheese.
-
12
BEAT at MEDIUM speed (2) for 1 minute.
-
13
Stop mixer; scrape bowl well.
-
14
Continue to BEAT at medium speed for 1 minute.
-
15
Stop mixer; scrape bowl well.
-
16
ADD melted chocolate.
-
17
MIX at low speed for 15 seconds.
-
18
Stop mixer; scrape bowl well.
-
19
MIX at low speed for 10-15 seconds longer.
-
20
ADD eggs, vanilla and liquor.
-
21
MIX at low speed for 30 seconds.
-
22
Stop mixer; scrape bowl well.
-
23
MIX at low speed 30 seconds longer or just until the liquids are fully combined and mixture is smooth.
-
24
Divide caramel topping over cooled bases, dividing it equally.
-
25
Top with cheesecake filling, dividing it equally.
-
26
BAKE in preheated convection oven at 275F for 40-50 minutes or until just set.
-
27
Remove from oven and run sharp knife around edge to loosen.
-
28
Cool on racks at room temperature.
-
29
Refrigerate overnight before cutting.
