Brown Family

Ingredients

Crust

• 1 package (1 lb 4 oz) cream-filled chocolate cookies, 48 total
• 1 stick (½ cup) unsalted butter, melted

Filling

• 24 oz full-fat cream cheese, softened
• 1¼ cups granulated sugar
• ½ cup full-fat sour cream
• 1 teaspoon vanilla extract
• 4 large eggs + 1 egg yolk, room temperature
• 1 teaspoon sea salt
• 3 tablespoons cornstarch
• 1 teaspoon espresso powder
• ¼ cup cocoa powder
• 2 cups semi-sweet chocolate chips
• 3 tablespoons whole milk, hot

Ganache Topping

• 4 oz semi-sweet chocolate chips
• ½ cup heavy whipping cream

Optional Garnish

• Chocolate whipped cream
• Raspberries
• Raspberry coulis

Instructions

1. Preheat oven to 350°F.
2. Add cookies and melted butter to a food processor and process on high until finely crumbled. Set aside.
3. Rub softened butter on the bottom of a 10” springform pan, then place a parchment paper round on top — the butter helps it stick.
4. Pour the cookie crumbs into the pan and begin pressing them up the sides.
5. Pack the crust firmly using the back of a large spoon or a glass, pressing against the sides with one hand and down on the bottom with the other.
6. Bake on a rack in the lower third of the oven at 350°F for 10 minutes. Set aside to cool.
7. In a double boiler over low to medium heat, melt the chocolate chips until smooth, stirring occasionally with a rubber spatula. Set aside to cool briefly.
8. In a stand mixer with the paddle attachment, whip the softened cream cheese on medium-high for 2 to 3 minutes, scraping the bowl after 1 minute. Add sugar and whip on medium for 2 minutes, scraping after 1 minute.
9. Mix in the sour cream.
10. Turn to low speed and pour in the vanilla, then add the eggs one at a time, mixing each in fully before adding the next. Scrape the bowl.
11. Add the salt, cornstarch, espresso powder, and cocoa powder. Mix on low to medium for 1 minute, just until combined.
12. Turn to low and pour in the melted chocolate, scraping the bowl to get all of it. Mix until combined. Scrape the bowl.
13. Add the hot milk and mix on low to medium just until no lumps remain.
14. Pour the batter into the pre-baked crust, scraping the bowl clean. Give the pan a gentle shake to settle the batter.
15. Wrap aluminum foil around the outside of the pan (not over the top).
16. Fill a deep roasting pan with hot water to the halfway point. Set the foil-wrapped springform pan in the center — the foil keeps water out.
17. Bake on a rack in the lower third of the oven at 350°F for 50 minutes.
18. Turn the oven off and let the cheesecake stand in the oven for 1 hour.
19. Remove from the water bath and take off the foil. Cool on a rack to room temperature, then refrigerate until completely cold, at least 6 hours.
20. Make the ganache: melt the chocolate chips and heavy cream together in a double boiler over low to medium heat until smooth.
21. Remove the springform ring. Pour the ganache over the top and spread with an offset spatula.
22. Return to the refrigerator until the ganache is completely set, about 30 to 45 minutes.
23. Mark each slice and garnish with chocolate whipped cream, raspberries, and raspberry coulis if desired.

Notes

• The water bath (bain-marie) is key to a crack-free cheesecake — the steam keeps the oven moist and helps the cheesecake bake evenly.
• Make sure all filling ingredients are at room temperature before mixing to avoid lumps.
• This cheesecake is best made a day ahead.