I hesitate to add this recipe to our collection as I have found the resulting cheesecake to have a mind of its own. Be sure to make this for a large crowd and to send the leftovers home with others, or you may find that you've managed to eat half a cheesecake all by yourself in less than 5 days: not recommended for anyone's waistline.
Chocolate cookie crust
5 Tb butter or margarine, melted
Crush cookies to make crumbs. Place crumbs in a mixing bowl and add butter, mix well. Press crumb mixture evenly onto bottom of greased 9-inch cheesecake pan. Set aside.
Have all ingredients at room temperature. Preheat oven to 350 degrees.
Milk chocolate filling
32 oz cream cheese
1 cup sugar
3 Tb cornstarch
3/4 cup sour cream
4 large eggs
2 tsp vanilla extract
12 oz milk chocolate chips, melted
Ina large bowl, beat cream cheese, sugar, cornstarch, and sour cream with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate, mix well. Pour filling onto crust. Bake at 350 degrees for 15 minutes.
REDUCE HEAT TO 200 DEGREES and bake for 2 hours, or until center is firm and no longer looks wet or shiny. Remove cake from oven and carefully run a knife around inside edge of pan. Turn oven off and return cake to it for an additional 2 hours. Chill overnight.
5 oz milk chocolate chips
1/4 cup sour cream
1 Tb chopped pecans, almonds, or walnuts
In a small heavy saucepan, combine chocolate and sour cream. Stir constantly while melting chocolate over low heat. Spread warm topping on the cake. Sprinkle nuts over top. Keep chilled.