Chocolate Delight Cheesecake

Ingredients

For the base:

250 g chocolate cookies

150 g butter

For the filling:

900 g cream cheese

4 eggs

250 g sugar

200 g chocolate

200 g full-fat sour cream

For the glaze:

60 ml 25% heavy cream

100 g chocolate

Melt the butter in a double boiler. Crush the cookies into crumbs (in a blender or with a potato masher). Combine the butter and cookies, stir, and place in a springform pan. Smooth the bottom, press down firmly, and place the pan in a preheated oven at 170 degrees Celsius. Remove after ten minutes and let the base cool.

 Beat the cream cheese with the sugar until creamy. Use a whisk; using a mixer may cause the cheesecake to settle during baking. Beat in the eggs one at a time, thoroughly mixing the filling after each addition. Add the sour cream.

Melt the chocolate in a double boiler and add it to the filling last. Spread the resulting cream over the base, smooth it out, and place in the oven at 160 degrees Celsius (325 degrees Fahrenheit).

Bake for an hour, remembering to place a bowl of water in the oven. To check if the cheesecake is done, tap the side of the pan with a spoon; only the center should jiggle—this is a sure sign it's done.

Leave the finished cheesecake in the oven to cool slowly. After an hour, remove it and cool at room temperature, then refrigerate for about five hours.

 For the glaze, heat the cream to almost boiling, add the chocolate chips, stir, and spread over the cheesecake. Refrigerate again for half an hour. Once the glaze has set, serve the cheesecake.

Enjoy!