This decadent chocolate cheesecake recipe is from the award-winning food blogger, Rachel. She has been sharing her original mouth watering recipes, helpful cooking tips, and illustrated tutorials since 2004. For more infomation visit Rachel's Blog, Coconut & Lime.

Ingredients:
For the crust:
1 1/2 cups of Intensely Dark Chocolate Icebox Cookie crumbs*
6 tablespoons of butter, melted and cooled slightly
For the cheesecake:
6 eggs
2 lbs cream cheese
1 lb sour cream
3 oz 85% dark chocolate, melted and cooled
2 cups sugar
2/3 cup cocoa
1 teaspoon vanilla

Directions:
Preheat oven to 250 degrees F.

For the crust:
Mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch springform pan. Set aside.

For the cheesecake:
In a large bowl, slowly cream together the chocolate, cocoa, sugar, cream cheese and vanilla. Add the eggs and sour cream, mix thoroughly. Pour into prepared pan. Allow to sit 2 minutes, then tap the pan on the counter to encourage any air bubbles to come to the surface and burst. Bake 2 hours or until the surface is mostly set- the middle inch or so might still look not even less set, almost jiggly**. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate until firm. Refrigerate leftovers.

*Pulse halved cookies in a food processor until they resemble coarse sand.
**Overbaking or poking the center might result in a crack. Resist the urge. Alternately, cover or cut around the crack.

(Recipe & Photo courtesy of Coconut & Lime, printed with permission.)