Chocolate Cheesecake 2

Ingredients:

1 Chocolate Wafer Cheesecake Crust
360g dark chocolate; chopped
150g unsalted butter
250ml sour cream at room temperature
1 tsp Vanilla extract
3 large Eggs
200g Sugar
720g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
140g chopped pecan nuts
icing sugar and unsweetened cocoa powder for dusting (if desired)

Method:

Combine the chocolate and butter in the top of a bain-marie (double boiler) set over barely simmering water and stir until completely melted and combined. Add the sour cream and vanilla then stir until completely incorporated before taking off the heat and setting aside to cool.

Meanwhile, beat the eggs in a bowl then add the sugar and continue beating until the mixture is thick and pale and forms a ribbon when the whisk is lifted. Now soften the cream cheese and beat into the egg mixture. Stir in the cooled chocolate mixture then fold in the pecan nuts before pouring the mix onto the prepared crust.

Transfer to an oven pre-heated to 160°C and bake for 2 hours, or until the filling is just set. Take the cheesecake out of the oven and allow to cool in the pan on a wire rack before transferring to a refrigerator. Allow to chill, loosely covered, over night then remove the sides of the pan. Sprinkle with icing sugar and cocoa powder then serve.