Black Bottom Cheesecake

Total Time: 3 hrs 25 mins Preparation Time: 1 hr Cook Time: 2 hrs 25 mins

Ingredients

• Servings: 12
• 11 chocolate sandwich cream cookies, crushed (oreos)
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 24 ounces cream cheese
• 2/3 cup sugar
• 5 teaspoons cornstarch
• 2 tablespoons sour cream
• 3 eggs
• 1 egg yolk
• 1 cup semi-sweet chocolate chips, melted
• 1/4 cup light rum
• 2 teaspoons vanilla extract
• 2/3 cup whipping cream
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon light rum
• chocolate curls

Recipe

• 1 the crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
• 2 press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• 3 the filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
• 4 add eggs and egg yolk, one at a time, beating well after each addition.
• 5 beat in melted chocolate, light rum, and vanilla extract.
• 6 stir in whipping cream.
• 7 pour the cream cheese mixture over the crust.
• 8 bake at 350° for 15 minutes.
• 9 lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• 10 remove the cake from the oven and run a knife around the inside edge of the pan.
• 11 turn the oven off; return the cake to the oven for an additional 1 hour.
• 12 chill, uncovered, overnight.
• 13 the topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
• 14 pipe whipped cream mixture around the edge of the cheesecake.
• 15 garnish with chocolate curls; chill until serving time.