Chocolate Cheesecake With Graham Cracker Crunch

Preparation

1. Step 1

   Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.

2. Step 2

   In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about ½ inch up the sides. Refrigerate until ready to bake.

3. Step 3

   In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.

4. Step 4

   In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.

5. Step 5

   Pour filling over the crust in the pan and bake about 1½ hours, until top is set and dry but still jiggles in the center when you shake the pan.

6. Step 6

   Set aside to cool and refrigerate until ready to serve, up to 2 days.

7. Step 7

   For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.

8. Step 8

   When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).