Chocolate Cheesecake

Chocolate Cheesecake
Richer than rich; for chocolate lovers only.

I was so impressed with Mike this Thanksgiving. He decided he was going to make a chocolate cheesecake to take to his parents house. He and Gavin went shopping for the ingredients together and came back to our apartment to make the delectable treat. I didn't have to worry about a thing. The boys were mixing and melting and stirring and baking....and Mike even cleaned the kitchen when he was done! Gavin was happy to take a cheesecake home to his wife Tracy, and Tracy didn't complain. Neither did I. It turned out delicious.

Taken from the Joy of Cooking

Prepare and bake a chocolate crust or buy one (we used a store bought Oreo crumb crust.) If you make one, bake it in a springform pan.

Have all ingredients at room temperature, 68 to 70 degrees F. Place a loaf pan or cake pan filled with water on the bottom rack of the oven to moisten the air. Preheat the oven to 350 degrees F. Place in small bowl:
8 ounces bittersweet or semisweet chocolate, finely chopped. (We used Ghiradelli baking chocolate bars.)
Add:
1/3 cup boiling water
Stir until the chocolate is melted and smooth. In a large bowl, beat just until smooth, 30 to 60 seconds:
1 pound cream cheese
Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes:
2/3 cup sugar
1 teaspoon vanilla
Beat in 1 at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition:
3 large eggs
Beat in:
2 cups sour cream
1 Tablespoon unsweetened cocoa

Add the warm chocolate mixture and beat on low speed just until well blended. Scrape the batter into the crust and smooth the top. Place on baking sheet. Bake until the edges of the cake have puffed but the center sill looks moist and jiggles when the pan is tapped, 35 to 40 minutes. Turn the oven off, prop the door ajar with the handle of a wooden spoon, an let the cake cool in the oven for 1 hour. Remove to a rack and let cool completely in the pan before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours before serving. The flavors are even more intense after 48 hours.