I served this for Mark’s 46th Birthday party and it was easy and yummy!
Crust:
1 1/3 cups graham cracker crumbs (I think I used Oreos, instead)
½ stick butter
1 Tbsp. cocoa
Filling:
6 oz. bittersweet or semi-sweet chocolate, chopped small
2 ½ cups cream cheese
¾ cup superfine sugar
1 Tbsp. custard powder (can use 1 Tbsp. cornstarch, 1 tsp. vanilla, & 1 tsp. sugar)
3 large eggs
3 large egg yolks
2/3 cup sour cream
½ tsp. cocoa, dissolved in 1 Tbsp. hot water
Sauce:
3 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
1 tsp. dark corn syrup
Crust: Preheat the oven to 350 degrees. Process the crackers or Oreos to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then pour into 9 inch spring form pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Filling: Melt the chocolate either in microwave or double boiler and set aside to cool, slightly. Beat the cream cheese to soften it, then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks. Add the sour cream. Finally, add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Remove the spring form pan from the freezer and line the outside with a layer of plastic wrap, and then a layer of heavy foil over that. Sit the spring form in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with boiling water to come about half-way up the cake pan and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Remove the foil and plastic wrap and leave the cheesecake in its pan and place on a cooling rack. Place in the fridge once it is no longer hot and leave to set, covered with plastic overnight. Let the cake sit out of the fridge for a few minutes before removing sides of the pan.
Sauce: Very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk to a smooth sauce. Let it cool a little and then drizzle it over the cake.
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