Prep Time: 1 and 1/2 Hours
Yields: 8-10 Servings
In August 2002, Chef John Folse's Bittersweet Plantation Dairy resurrected the art of making Creole cream cheese. This unique regional product ceased production in Louisiana in the 1980s. The slight tart taste of this Creole specialty lends just the right flavor to this chocolate variation of the traditional cheesecake recipe.
Ingredients for Crust:
1/2 cups graham cracker crumbs
1 cup finely ground Oreo® cookies
1/4 cup sugar
4 tbsps melted butter
Combine graham cracker crumbs, cookies and sugar. Drizzle melted butter into mixture until moistened. Using your fingertips, press graham cracker mixture into the bottom of a 10-inch round springform pan. Place pan in refrigerator 30 minutes or until crust is firm to touch.
Ingredients for Cheesecake:
6 ounces semi-sweet chocolate chips
1 (11.5-ounce) package Bittersweet Plantation Dairy Creole Cream Cheese
1 and 1/4 cups sour cream
1 and 1/2 cups sugar
1 tbsp unsweetened cocoa powder
2 tbsps bourbon
1 tbsp pure vanilla extract
3 large eggs, at room temperature
Preheat oven to 350 degrees F. In a medium, microwave-safe bowl or double boiler, melt chocolate chips until smooth, stirring frequently. Set aside. In an electric mixer, blend Creole cream cheese, sour cream, sugar, cocoa powder, bourbon and vanilla on medium-high speed until all lumps are removed. Turn mixer speed down to lowest setting then add eggs, one at a time, whipping completely between each addition. Do not over whip. Add melted chocolate and beat just until smooth and combined. Remove crust from refrigerator and fill with batter. Rotate pan until batter flattens out. Place cake on middle rack of oven and bake approximately 1 hour or until set. Cake should be slightly browned around edges and may appear to be a little undercooked in the center. Remove from oven and allow cake to rest 1 hour. Wrap with plastic wrap and refrigerate at least 4 hours or overnight. Slice and serve with a dollop of whipped cream.