14 Hands Triple Chocolate Cheesecake

Serves up to 12
  • 9 oz. chocolate graham crackers
  • 6 Tbsp. unsalted butter, melted
  • 2 lbs. cream cheese, room temperature
  • 1 1/2 cup sugar

  • 1/2 tsp. salt

  • 4 large eggs 
  • 1 cup sour cream
  • 8 oz. semisweet chocolate, melted

  • Chocolate Ganache for topping
  1. Preheat oven to 325o. Assemble a 9-inch spring-form pan with the raised side of the bottom facing down.
  2. In a food processor, pulse crackers until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
  3.  In a clean food processor, add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
  4. Wrap bottom half of spring-form pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of spring-form pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
  5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
  6. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

14 hand red "run Juicy" wine with Triple Chocolate Cheesecake

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