Ingredients
- 1 cup chocolate wafer crumbs
- 1 cup chopped toasted pecans
- 14 cup melted butter
- 250 g white chocolate baking squares
- chopped
- 500 g cream cheese (1 regular and 1 low fat)
- 12 cup granulated sugar
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla
- 2 cups chocolate chips
- 2 tablespoons all-purpose flour
Instructions
- 1.
- Cut cardboard circle to fit into a 9 inch spring form pan.
- Cover cardboard with foil.
- Grease pan all over.
- 2.
- Mix cookie crumbs, pecans and butter together.
- Pat crumbs gently into 9 inch pan; sides and bottom.
- 3.
- Bake crust in 350 F (177C) oven X 8 minute Remove from oven and increase temperature to 400F.
- 4.
- In double boiler: Slowly melt white chocolate.
- Cool 5-10 minute Set aside.
- 5.
- In a large bowl mix cream cheese slightly.
- Add sugar, juice, and salt.
- Process 30 seconds.
- Scrape bowl.
- Process 1 minute or until smooth and blended.
- Add melted chocolate, sour cream, eggs, and vanilla.
- Process 30 seconds more.
- Scrape bowl and process 1 minute or until smooth.
- 6.
- In a small bowl mix chocolate chips and flour together then stir into cream cheese mixture.
- 7.
- Pour into prepared spring form pan placed on middle rack.
- Place a second roasting pan filled with water on the bottom rack (to provide humidity for a moist cake).
- 8.
- Bake 10 minutes at 400F then decrease temperature to 300F for > 60 minutes or until done and the middle jiggles slightly.
- ( I have always had to cook it longer than 1 hour) Leave cake in oven and turn temperature off.
- Cool 1 hour in oven.
- Cool in fridge 5 hours to 3 days.
- 9.
- Cut small pieces because this is a very rich cake with 632 calories per serving of 12-16 pieces.
- Enjoy!
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