Chocolate Cheesecake

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Serves 8

Cooking Time 1½ to 2½ hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For the ultimate in decadence, we added melted semisweet chocolate and cocoa powder to our creamy cheesecake. Swapping the graham crackers for chocolate sandwich cookies ensured a flavorful crust. Any brand of chocolate sandwich cookies will work well here, but avoid any “double-filled” cookies because the crust won’t set properly. Click here for more information on making a foil rack. Check the temperature of the cheesecake after 1½ hours of cooking and continue to monitor until it registers 150 degrees. To make neat slices, dip the knife blade into hot water and wipe it clean with a dish towel after each cut. Serve with chocolate shavings, if desired.

4	ounces semisweet chocolate, chopped
8	chocolate sandwich cookies
2	tablespoons unsalted butter, melted and cooled
18	ounces cream cheese, softened
⅔	cup (4⅔ ounces) sugar
¼	teaspoon salt
¼	cup sour cream
2	large eggs, room temperature
2	tablespoons unsweetened cocoa powder
1	teaspoon vanilla extract

1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes; let cool slightly.

2. Pulse cookies in food processor to fine crumbs, about 20 pulses. Combine crumbs and melted butter in bowl until evenly moistened. Transfer crumbs to 6-inch springform pan and, using bottom of dry measuring cup, press crumbs evenly into pan bottom. Wipe out processor bowl.

3. Process cream cheese, sugar, and salt in now-empty food processor until combined, about 15 seconds, scraping down sides of bowl as needed. Add cooled chocolate, sour cream, eggs, cocoa, and vanilla and process until just incorporated, about 15 seconds; do not overmix. Pour filling into prepared pan and smooth top. Set cheesecake on prepared rack, cover, and cook until cake registers 150 degrees, 1½ to 2½ hours on high. Turn off slow cooker and let cheesecake sit for 1 hour (keeping slow cooker covered).

4. Transfer cheesecake to wire rack. Run small knife around edge of cake; gently blot away condensation using paper towels. Let cool in pan to room temperature, about 1 hour. Cover with plastic wrap; refrigerate until well chilled, at least 3 hours or up to 3 days.

5. About 30 minutes before serving, run small knife around edge of cheesecake, then remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving dish. Serve.