Chocolate Cheese Pie

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 6 oz 60% chocolate
  • 2 heavy pinch Sea salt, fine
  • 1/2 tsp Sea salt, fine
  • 1 1/2 cup Sugar
  • 2 tsp Vanilla paste or 1 tablespoon vanilla extract
  • 1/2 tsp Vanilla paste or 1 teaspoon vanilla extract
  • 1 tsp Vanilla paste or 2 teaspoons vanilla extract

• Snacks

  • 2 cups Chocolate graham cracker crumbs

• Drinks

  • 2 1/2 tsp Espresso, powder

• Dairy

  • 4 oz Butter
  • 2 8oz blocks Cream cheese
  • 6 oz Heavy cream
  • 1 1/2 cups Sour cream

Found on pastrychefonline.com

Description

Ingredients

• 2 cups chocolate graham cracker crumbs (I used cute bear-shaped Teddy Grahams)
• 1½ teaspoons espresso powder
• heavy pinch of fine sea salt
• 4 oz melted butter
• 2 8oz blocks cream cheese, softened
• 4 large eggs
• ¾ cup to 1 cup sugar (to taste)
• ¼ teaspoon fine sea salt, or to taste
• 2 teaspoons vanilla paste or 1 Tablespoon vanilla extract
• 6 oz heavy cream
• 1 Tablespoon corn syrup
• 6 oz 60% chocolate, chopped finely (or your favorite dark chocolate or chocolate chips)
• 1 teaspoon espresso powder
• ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
• pinch of fine sea salt
• 1½ cups sour cream
• ¾ cup sugar
• 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
• scant ¼ teaspoon fine sea salt

Directions

• Whir up the cookies in the food processor along with the espresso powder and salt. Make sure the crumbs are nice and fine.
• Drizzle in the melted butter and process again for a few seconds until the butter is evenly distributed.
• Press evenly in the bottom and all the way up the sides of a deep dish pie pan (or a good 2 up the sides of your spring form).
• Bake at 350F for about 10 minutes. Set aside to cool.
• On low speed, beat the cream cheese until smooth.
• Add the sugar, and continue to beat until smooth.
• Add the eggs, salt and vanilla and mix until well incorporated.
• Pour into your pie crust and bake until all but the very center is set, about 45 minutes.
• Bring the cream, corn syrup and salt just to a boil.
• Pour over the chocolate and vanilla. Let sit for a minute or two.
• Whisk slowly until your ganache is lovely and emulsified.
• Pour/spread evenly onto your just-out-of-the-oven cheesecake.
• Whisk all ingredients together. Let sit for about 5 minutes so the sugar can dissolve.
• Whisk again and check to make sure the sour cream mixture is smooth.
• Carefully spread on top of the fudge sauce, trying not to mix the two layers.
• Put the pie back in the oven for another 5-10 minutes to set the sour cream.
• Let cool to room temperature and then chill at least 6 hours or overnight before slicing and serving.