Chocolate Cheesecake

Serves 8-10

Chocolate Cookie Crust:

1½ cups Oreo chocolate cookie crumbs (discard cream filling)

¼ cup granulated sugar

¼ cup butter (melted)

½ teaspoon ground cinnamon

Batter:

4 (8-ounce) packages cream cheese (at room temperature)

¾ cup granulated sugar

1 cup sour cream

4 ounces melted semi-sweet baking chocolate (slightly cooled)

4 large eggs

2 tablespoons heavy cream

1½ tablespoons pure vanilla extract

Chocolate Glaze:

4 ounces semi-sweet baking chocolate (coarsely chopped)

¼ cup heavy cream

1 tablespoon dark corn syrup

1 teaspoon pure vanilla extract

1. Preheat oven to 350° F.
2. To prepare chocolate cookie crust, combine cookie crumbs, sugar, and cinnamon in a bowl. Mix well. Add butter and blend well. Firmly press mixture onto bottom of a 9-inch springform pan. Bake at 350° F for approximately 5-10 minutes. Place on a wire rack and allow crust to cool completely. 
3. Lower temperature to 325° F.
4. To prepare batter, place cream cheese in a bowl and beat with an electric mixer until smooth. Slowly blend in sugar and beat until light and fluffy. Add in sour cream, melted chocolate, heavy cream, and vanilla extract. Gradually beat in eggs. Pour batter into a 9-inch springform pan with prepared crust.  
5. On bottom oven rack, place a shallow pan of water to help prevent cheesecake from cracking. Place cheesecake in center of middle oven rack. Bake at 325° F for approximately 60 minutes, or until center is nearly set. Place cheesecake on a wire rack and allow to cool completely. Refrigerate until well chilled.
6. To prepare chocolate glaze, melt chocolate in a double boiler. Stir in heavy cream, corn syrup, and vanilla extract. Remove from heat. Cool slightly. Drizzle glaze over top of cheesecake. Refrigerate until glaze sets. Slice and serve.