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Sublime Chocolate Cheesecake

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Makes: 12 to 14 servings Prep: 40 mins
Cool: 45 mins
Bake: 50 mins at 375°F /350 degree F

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Ingredients

1 cup all-purpose flour
1/4 cup finely chopped pecans, toasted
1/4 cup sugar
1/3 cup butter
1 beaten egg yolk
3 8 ounce package cream cheese, softened
1 1/2 cups sugar
4 ounces semisweet chocolate, melted and cooled
2 tablespoons all-purpose flour
1 teaspoon vanilla
4 eggs
1/4 cup milk
1 8 ounce carton dairy sour cream
1 ounce bittersweet or semisweet chocolate (optional for chocolate curls)*
Fresh raspberries (optional)

Directions

1. For the crust, in a medium bowl, stir together the 1 cup flour, the pecans, and the 1/4 cup sugar. Cut in butter until mixture is crumbly. Stir in beaten egg yolk. Press one-third of the dough for the crust on the bottom of a 9-inch springform pan. Keep the remaining pastry dough covered.

2. Bake in a 375 degree F oven about 7 minutes or until golden. Cool on a wire rack. Reduce oven temperature to 350 degree F.

3. Butter side of pan. Attach to the bottom. Press remaining pastry dough 1-3/4 inches up side of pan.

4. For filling, in a large bowl, beat cream cheese, the 1-1/2 cups sugar, the melted chocolate, the 2 tablespoons flour, and the vanilla with an electric mixer on medium speed until smooth. Add eggs all at once. Beat on low speed until just combined. Dont overbeat. Stir in milk. Pour filling into the pastry-lined pan.

5. Bake in a 350 degree F oven about 45 minutes or until the center appears nearly set when you gently shake the pan. Carefully spread sour cream on top of cheesecake; bake for 5 minutes more.

6. Cool on a wire rack for 15 minutes. Loosen side of cheesecake from pan. Cool about 30 minutes more. Remove side of springform pan. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.

7. Garnish with some chocolate curls and fresh raspberries, if you like. Makes 12 to 14 servings.