Dark Chocolate Cheesecake

From Shelly Smith, Liberty Lake Wine Cellars. Serve with 2005 Syrah.

Ingredients

For the crust:
5 tbsp cocoa powder
5 tbsp sugar
2 cups chopped walnuts
3 1/2 cups graham cracker crumbs
1/4 cup butter, melted
For the filling:
12 ounces unsweetened chocolate
3/4 cup butter
2 pounds cream cheese, softened
2 cups sour cream
2 tbsp cornstarch
2 cups sugar
1 tbsp vanilla
5 eggs, at room temperature

Preparation

Step 1

Preheat oven to 375 F.

To make crust, mix together cocoa powder, sugar, walnuts, graham cracker crumbs and butter. Press firmly into the bottom of a greased 10 1/2-inch springform pan. Set aside.

To make filling, melt chocolate and butter in the top of a double boiler, stirring together until smooth. Remove from heat and set aside to cool.

With an electric mixer set on high speed, beat cream cheese and sour cream for 5 minutes. Add chocolate mixture and beat for 5 more minutes.

Add cornstarch, sugar and vanilla and mix for another 5 minutes. Scrape bowl while mixing. Add eggs, one at a time, beating well after each addition.

Slowly pour filling into pan, being careful not to disturb crust. Place springform pan in a large roasting pan. Fill roasting pan with enough hot water to come halfway up the sides of the springform pan.

Bake 1 1/2 hours, or until cheesecake no longer shakes when pan is moved. Let cool in oven for 1 hour with door open, then remove from oven and let cool on a wire rack for 1 hour at room temperature.

Refrigerate at least 6 hours before serving. Garnish with fresh strawberries.

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