Ingredients
1 tsp. sugar
4 oz. bittersweet chocolate
½ cup heavy cream
3 eggs, room temperature
2 tsp. vanilla extract
½ cup sour cream
1 Tbsp. corn starch
¾ cup sugar
2 8-oz. packages cream cheese, room temp
12 oz. bittersweet chocolate, chopped
1 tsp. espresso powder
1 cup heavy cream
6 Tbsp. butter, melted
¼ tsp. sea salt
1 9-oz. box chocolate wafer cookies
Step by step
Wrap outside of 9-inch springform pan with double thickness of foil. Place chocolate wafer cookies and salt in work bowl of food processor and process until finely ground. Add melted butter and process until blended. Spray bottom of pan with cooking spray, then press cookie mixture into bottom of prepared pan. Chill in refrigerator while preparing the filling.
Combine heavy cream and espresso powder in medium saucepan. Heat just until espresso dissolves. Reduce heat to low and add chocolates. Heat until chocolate is melted and smooth. Cool 10 minutes.
Combine cream cheese and sugar in bowl of stand mixer and beat until well blended. Mix in cornstarch. Add sour cream and vanilla; beat well. Add eggs, one at a time until well combined. Stir 1 cup cream cheese mixture into chocolate until smooth. Add this chocolate mixture to remaining cream cheese mixture and mix until smooth, scraping down bowl as needed.
Remove pan from refrigerator and pour batter into crust.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to the Water Basin Pan. Place cheesecake on Perforated Steamer Tray and place Tray in Water Basin Pan. Cover with foil and Lid, and place in oven.
On STEAM mode, cook cheesecake approximately 1 hour 20 minutes, until firm but slightly jiggly in the center. Transfer to rack and cool completely. Chill in refrigerator overnight.
Bring heavy cream and sugar to a simmer over low heat. Add chocolate and stir until smooth.
Remove cheesecake from fridge and pour Glaze over the top. Use a spatula to smooth Glaze evenly over the top. Return to refrigerator until set, about 2 hours.
Loosen sides of cheesecake with a knife if needed, then remove pan. Cut into wedges and serve.