Preheat oven to 325 degrees. line the bottom of one 9 inch spring form pan with parchment paper and set aside.
2 cups chocolate graham cracker crumbs
2 Tbsp sugar
1/2 cup unsalted butter, melted
In a bowl place crumbs and mix with sugar, add butter and stir until the crumbs are moistened. In your already prepared spring form pan place the crumb mixture and press it 1/4 inch up the sides of the pan and on to the bottom of the pan with the back of a spoon. Place crust in freezer while you make the filling.
4 ounces semi sweet chocolate, melted and cooled for 15 minutes
4 ounces dark chocolate, melted and cooled for 15 minutes
32 ounces cream cheese
1-1/3 cups sugar
2 Tbsp corn starch
1 Tbsp vanilla
1 cup sour cream
Rough chop chocolate and place in a heat proof bowl, place in microwave and melt in 30 second intervals stirring in between. Let cool for 15 minutes on counter top.
In bowl of mixer place cream cheese and beat on medium (4) until cream cheese in fluffy.Add melted and cooled chocolate and beat (4) until combined with cream cheese. Add sugar, cornstarch and vanilla and continue to beat on medium (4) until combined well. Turn mixer down to lowest setting (stir) and add eggs one and a time just until they are combined in. If you mix too high or too long you will add too much air and your cheesecake will crack, it will still taste yummy so don’t worry if it does crack. LOL
Slowly fold in sour cream.
Pour filling into your prepared crust and bake at 325 degrees for 75 minutes or until your cheesecake is just slightly jiggly in the middle.
Remove from oven and let cool on a rack for 15 minutes and then run a butter knife completely around the edge of pan. Continue to cool for another 45 minutes and then place in fridge at least 6 hours but overnight is best!!
Keep in fridge until you are ready to garnish (I used a little chocolate spaghetti) and serve, ENJOY!! 🙂