Chocolate Chunk Cheesecake - cooking recipe

Ingredients

24 chocolate wafer cookies
2 tablespoons sugar
1/4 cup butter, melted
2.5 (4 ounce) semisweet chocolate, baking bars divided
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 cup sugar
3 tablespoons all-purpose flour
5 large eggs
1 (11 1/2 ounce) package chocolate chunks, divided
3/4 cup whipping cream

Preparation

Preheat oven to 350\u00b0; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
With the processor running, pour butter through food chute; process until cookies are finely crushed.
Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
Place springform pan in a shallow baking pan.
Bake for 10 minutes; let cool.
Decrease oven temperature to 325\u00b0.
Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
Add eggs, 1 at a time, beating just until yellow disappears.
Stir in 1 cup chocolate chunks.
Pour batter into baked crust; sprinkle with remaining chocolate chunks.
Bake for 1 hour until set.
Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
Cover and chill 8 hours.
Remove sides and bottom of pan; place cheesecake on a serving plate.
Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
Stir until blended and smooth; let stand 5 minutes.
Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
Chill at least 1 hour before serving.