Black Bottom Cheesecake - cooking recipe

Ingredients

Chocolate Cookie Crust
11 chocolate sandwich cream cookies, crushed (Oreos)
3 tablespoons butter or 3 tablespoons margarine, melted
Black Bottom Filling
24 ounces cream cheese
2/3 cup sugar
5 teaspoons cornstarch
2 tablespoons sour cream
3 eggs
1 egg yolk
1 cup semi-sweet chocolate chips, melted
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup whipping cream
Fluffy Chocolate Rum Topping
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon light rum
chocolate curls

Preparation

The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in melted chocolate, light rum, and vanilla extract.
Stir in whipping cream.
Pour the cream cheese mixture over the crust.
Bake at 350\u00b0 for 15 minutes.
Lower temperature to 200\u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 1 hour.
Chill, uncovered, overnight.
The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
Pipe whipped cream mixture around the edge of the cheesecake.
Garnish with chocolate curls; chill until serving time.