Temperature: 250 ° F

Ingredients

Instructions

Pre-heat oven to 250 degrees. Grease the insides of a LA FORME LEAKPROOF 9" Springform baking pan.
Grind chocolate teddy bear graham crackers in a food processor. Add melted butter, 5 tbsp sugar and mix together until it forms a moldable dough. Press dough into a thin layer onto the bottom of the pan as well as up the sides. Bake crust for 15 minutes. Remove from oven and set aside to cool.
In a large bowl beat together cream cheese, 1 cup sugar, and vanilla extract. Add the melted chocolate, cocoa powder and sour cream. Beat on high until completely smooth and creamy. Mix in eggs one at a time. Make sure there are no lumps and the mixture is even, smooth, and creamy for the best texture. (The warm melted chocolate will help to smooth the mixture as it is creamed together).
(Tip: do not use fat-free cream cheese or sour cream, no one ever said cheesecake was supposed to be healthy! Go for the real deal and make smaller slices if you are calorie conscious!)
Spoon mixture into the springform pan and crust. Prepare a water bath of 2 inches in a roasting pan. Place springform pan in the water bath. Baking the cheesecake in a water bath will help prevent the cake from cracking. Place the whole thing in the oven.
Bake at 250 degrees for one hour. Turn off oven. Open the oven door for one minute to let most of the heat out, then close the door and allow the cheesecake to carry-over cook (still inside the hot water bath) for an additional hour in the oven (while it is off). Remove from oven, allow to cool further.
Garnish the top with chocolate curls (peel curls off chocolate bar with a vegetable peeler).
Cover, and place in refrigerator. Will keep up to one week.
Your family and friends won't believe this cheesecake is home made, and it's surprisingly easy.