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1
Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
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2
In a large mixing bowl, combine all the crust ingredients with a fork and mix until well combined.
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3
Press the cookie mixture into the bottom of a 9-inch springform pan.
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4
Bake the crust until fragrant and just set, about 8 to 10 minutes.
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5
Using oven mitts or pot holders, remove from the oven and cool for at least 15 minutes before adding the filling.
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6
Lower the oven temperature to 350 degrees F.
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7
Place semisweet chocolate in a microwave-proof glass bowl or measuring cup and cover it with plastic wrap.
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8
Microwave the chocolate on high power for 30 seconds; then stir it with a spoon or rubber spatula.
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9
Continue to microwave the chocolate on high, stopping to stir every 30 seconds, until it is completely melted and smooth.
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10
(If you don't have a microwave, you can use the double-boiler method for melting chocolate.)
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11
Set aside.
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12
Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes.
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13
Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
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14
Sift the cocoa powder into the cream cheese mixture and beat to incorporate.
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15
Turn the mixer off.
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16
Crack and add the eggs 1 at a time, beating well after each addition.
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17
Be sure to turn the mixer off before you add each egg.
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18
*Add the sour cream and melted chocolate and beat until smooth.
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19
Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.
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20
Bake at 350 degrees F until the cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes.
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21
Using oven mitts or pot holders, remove from the oven and place on a wire rack to cool.
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22
Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while it's still hot.
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23
Let the cheesecake cool for 1 hour.
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24
Cover the cheesecake with plastic wrap and refrigerate at least 4 hours or overnight before serving.
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25
When you're ready to serve the cheesecake, gently run a thin sharp knife around the inside edge of the springform pan to loosen the cake's sides, then unhook and carefully remove the outer ring of the pan.
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26
Slice and serve.
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27
Be careful not to touch the hot pan when you add the grated chocolate to the hot cake!
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28
*
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29
*It's important not to add hot melted chocolate to the raw eggs, or you'll cook them!
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30
Kick up your cheesecake by topping it with some fresh whipped cream.
