Chocolate Cheesecake with Chocolate Glaze (or in this case, for Rachel, Cherry)

This is a recipe I modified from something I saw on the Food Network. Mostly, I made it more chocolate infested.

Crust:
2 cup of chocolate crumbs – (500ml)
4 tbsp melted unsalted butter – (60ml)
3 tbsp sugar – (45ml)

Glaze:
1/2 cup heavy cream – (125ml)
1/2 tbsp unsalted butter – (7.5ml)
5 oz finely chopped semisweet chocolate – (150ml)

Filling:
40 oz of cream cheese – (5 cups or 5 x 8 oz packages)
4 x large eggs
1/3 cup of sour cream – (75ml)
2 cups of sugar – (500ml)
9 oz finely chopped high quality semisweet chocolate – (270ml)

Directions:
Preheat oven to 300°F.
Combine the sugar, melted unsalted butter, and crumbs in a large bowl. Mix with your hands. Press the crumb mix into the base of a 9” spring-form pan making sure that it is even and smooth to ensure no cracks or splits occur while baking. Bake in the oven for 12-15min. It should look crunchy and flaky.

Filling:
Pour the cream cheese into a mixer and beat until it is smooth. Add you eggs, sugar, and sour cream and beat until the fully combined.

Pour the finely chopped chocolate into a metal bowl. Submerge the bottom half of your chocolate filled metal bowl into simmering water. The bowl should be submerged just enough to heat the base. Make sure no water seeps over the sides or into the chocolate. Stir continuously to promote equal and smooth melting. When the chocolate is fully melted add it to bowl of cream cheese mixture and beat together.

Pour the chocolate-cream cheese mix into the spring from, smoothen out the top. Flatten the top and be sure there are no air bubbles in the cake that could expand and rise during baking.

Wrap the spring form pan bottom with foil and halfway up the sides. Place the pan in a baking pan and take to the oven. Rest the baking pan on the door and fill the baking pan with ½ inch of water – almost halfway up your cake pan.

Bake cake for 2 ½ to 3 hours at 250°F. When the edges of the cake have set and the rest is still gelatine like, remove it and let it cool to room temperature, then refrigerate over night.

Glaze:
For the glaze, combine crème and butter over high heat. Bring to a boil and then gradually add chopped semi-sweet chocolate incorporating it as you go. Simmer for 5-7 minutes. Set aside to cool. When the cake and glaze have come to room temperature, pour glaze over cheesecake. Wait several minutes and release the sides of your pan and remove your finished cake.

For Rachel I am doing a cherry glaze, which will likely involve taking the juice from a tin of cherries, cooking that down with butter, sugar and lemon juice, and then adding the cherries back in and pouring that over the cheesecake in place of the chocolate glaze.