- chocolate wafers - 150 grams
- Butter - 5 Art. spoons
- sugar - 1/3 cup
- salt - 1/8 teaspoons
- Filling: sugar - 1 glass
- thick cream - 3/4 Glass
- bitter chocolate - 240 Grams
- sour cream - 1/2 cup
- cream cheese - 720 grams
- eggs - 4 pieces
- vanilla extract - 1 teaspoon
1. Prepare a crust for cheesecake. Mix all ingredients in the food processor and put the dough into a greased baking dish, pressing your fingers against the surface. Put in the refrigerator for 2 hours. 2. Preheat the oven to 175 degrees. Heat sugar in a dry saucepan over low heat, stirring with a fork until it melts and becomes pale golden. Prepare caramel, not stirring, but only shaking the pan, to a deep golden color. Remove from heat and gently add cream. Cook on low heat, stirring until caramel and cream are combined. Remove from heat and beat with chocolate until smooth. Add sour cream and mix. Whip the cream cheese with a mixer, and then add the chocolate mixture and whip at low speed. Add the eggs, one at a time, and the vanilla extract, whisking at low speed after adding each ingredient. 3. Place the form with a crust on a baking sheet. Pour the top and bake in the middle of the oven for 55 minutes. Take the cheesecake out of the mold and allow it to cool down on the counter. Put in the refrigerator for at least 6 hours. Bring to room temperature before serving, cut into slices and serve.
Servings: 8-10