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Ingredients
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
Preparation
Step 1
For the crust: Preheat the oven to 350 degrees. Line an 8-inch-square baking dish with foil.
Process chocolate wafers in food processor with butter, sugar, coffee and salt until fine. Evenly press crust into prepared dish, covering bottom completely. Bake until crust sets, about 15 minutes.
*+Filling:+* Meanwhile, heat chocolate in medium microwave-safe bowl at 75-percent power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put chocolate in heatproof bowl. Bring saucepan filled with an inch or so of water to very slow simmer; set bowl over, but not touching, water, and stir occasionally until melted and smooth.)
Blend cream cheese, sugar and sour cream together in food processor until smooth. Scrape down sides as needed. Add eggs and pulse until just incorporated. With food processor running, pour chocolate into wet ingredients and mix until smooth.
Pour filling evenly over crust. Bake until filling puffs slightly around edges but is still bit wobbly in center, 25 to 30 minutes. Cool on rack.
*+Glaze:+* Put chocolate, butter and corn syrup in microwave-safe bowl and heat at 75-percent power until melted, about 2 minutes. Stir ingredients together until smooth; add sour cream. Spread glaze evenly over warm cake and scatter crushed candy canes over top. Cool completely, and then refrigerate overnight.
Cut into small bars or squares. Serve chilled or at room temperature.
Store bars covered in refrigerator for up to 5 days.
Cook's Note: To crush candy canes, remove wrappers and place in resealable plastic bag. Use rolling pin to roll over and break up candy into small pieces, about 1/4 inch or so.