BLACK-BOTTOM CHEESECAKE WITH CHOCOLATE GLAZE AND GINGERSNAP STARS

By akselden

Ingredients

• FOR FILLING:
• 1/2 cup chocolate wafer cookie crumbs
• 1/2 cup melted butter
• 3 tablespoons granulated sugar
• Combine ingredients and press into bottom
• and partially up side of a 10" spring form pan.
• 24 ounces cream cheese, softened at room
• temperature
• 1 cup sugar
• 3 eggs
• 1/2 cup butter; softened
• 1/2 teaspoon almond extract
• FOR CHOCOLATE GLAZE:
• 4 tablespoons unsalted butter
• 4 tablespoons light com syrup
• 6 ounces semi-sweet chocolate chips
• GINGERSNAP STARS
• 3/4 cup butter
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Preparation

Step 1

Preheat oven to 450°. In large bowl of food processor, combine cream cheese and sugar until smooth. Add eggs, butter and almond extract and continue processing until creamy. Pour into prepared crust. Place on cookie sheet and bake 15 minutes. Lower oven temperature to 350°; continue baking for 20 minutes. Cool thoroughly.

FOR CHOCOLATE GLAZE:

Combine butter and corn syrup in saucepan over high heat. Stirring constantly, boil for 1 minute. Remove from heat, whisk in chocolate chips until smooth. Let cool and pour over cake, smoothing top and sides for glossy finish. Garnish with Gingersnap Stars. Optional garnish: piped chocolate butter-cream frosting (see recipe at Chocolate Mousse Cake) and cocoa-dusted chocolate truffles.

GINGERSNAP STARS
Cream together first four wet ingredients until light and fluffy. Sift remaining dry ingredients together. Combine wet and dry ingredients and mix until smooth. Refrigerate for two hours or overnight. Preheat oven to 325°. Roll out dough on lightly floured surface to prevent sticking. Using cookie cutter, cut star shapes and place on greased cookie sheets. Bake for 5-10 minutes until very crisp. Optional garnish: Dust with confectioners' sugar.