Skill required: Cheesecake Lover
Chocolate cookie crust:
2 cups finely crushed soft chocolate cookies
2 tablespoons butter, melted (adding a bit more if needed to just bind the cookie crumbs)
Cheesecake filling:
3 packages (8 ounces each) cream cheese, brought to room temperature
1 1/4 cups semi-sweet chocolate morsels, melted
1 1/2 cups granulated sugar
1/2 cup sour cream
1 tablespoon pure vanilla extract
1 cup (about 6 ounces) pitted dried plums
4 large eggs
1. Preheat oven to 325 degrees F.
2. In a medium-sized bowl, combine crushed cookies and melted butter until crumb mixture holds its shape when pressed together.
3. Press mixture onto the bottom only of a lightly greased 9" springform pan.
4. Bake 10 minutes, remove pan from oven, and set aside to cool while making the cheesecake filling.
5. After removing springform pan from oven, increase oven temperature to 350 degrees F.
6. Using an electric mixer on low to medium speed, combine cream cheese and melted chocolate morsels until well blended.
7. Add sugar, sour cream and vanilla,; beat until fluffy. Set aside.
8. In a blender or food processor, process dried plums and eggs until smooth.
9. Stir into cream cheese mixture.
10.Pour combined mixture over baked cookie crust.
11.Place cheesecake on middle rack in oven (keeping a cookie sheet underneath to catch any drips), and bake 50 minutes to 1 hour, or until the cheesecake center is just set. Center should remain slightly jiggly, but will firm up as it cools. When cheesecake is finished baking, let cool at room temperature for 1 hour.
12.After cooling for 1 hour, loosen sides of cheesecake from springform pan by running a warmed knife around the inside of pan.
13.Refrigerate cheesecake for 4 hours, or preferably overnight.
14.When cheesecake has thoroughly chilled, carefully remove the side of pan. Let it come to room temperature for approximately 10 minutes, slice (using a knife wiped clean between slices), serve, and enjoy!
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