Chocolate Cheesecake

• 1 package of graham crackers
• 8 tbls of butter
• 3 tbls of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of nutmeg

Filling

• 24 oz of cream cheese
• 4 oz of semi-sweet chocolate
• 3/4 cup of sugar
• 1/4 cup of sour cream
• 5 tbls of cornstarch
• 2 teaspoons of vanilla extract
• 3 eggs
• 1 egg yolk

Making the crust

1. Preheat the oven to 350 F.
2. Break up the graham crackers in to small crumbs and place in a bowl with the sugar, nutmeg and salt.
3. Using a cheese grater, grate the butter into the mixture. Mix using your hands until the butter is incorporated evenly throught the mixture.
4. Place the mixture in the bottom of a springload pan. Distribute the mixture evenly and press down until the mixture is firm in the pan.
5. Place the springload pan into the over for 5 minutes. This will a allow the crust to set. Remove and allow to cool.

Making the filling of the cheesecake.

1. Place the sugar, cornstarch and the cream cheese into a large mixing bowl and combine with a hand mixture. Try to get the sugar and cornstach incorporated into the cream cheese.
2. Add the egg yolk and the three eggs, one at a time to the mixture. Blend the mixture. The mixture will become smoother.
3. Using a double boiler melt the chocolate until it is completely a viscous liquid. Remove from the heat and temper the chocolate the a cup of the cream cheese mixture. This means pouring in some the cream cheese mixture to the chocolate to cool and making easier to incorporate into the entire mixture.
4. Add the chocolate, sour cream and the vanilla extract to the mixture and blend to obtain a smooth mixture.

Assembly

1. Pour the cream cheese mixture into the springload pan. Place into a 350 F oven for 15 minutes.
2. After 15 minutes turn the oven down to 200 F and place a water bath into the the oven. The water bath will provide moisture and allow the cheese cake to cook slowly. Leave it in the 200 F oven for 70 minutes or an hour and 10 minutes.
3. Remove from the oven and allow to cool to room temperature. Then move to the refrigerator for a minimum of 6 hours or overnight. If I am inpatient, I will put it in the freezer for an hour to speed up the cooling. Then transfer it to the refrigerator for 3 hours.
4. Cut and serve.