For the crust
9 oz chocolate waffle cookies crushed
6 tbsp melted butter
Pinch of salt
Mix all together until evenly moist and press into bottom of a 9 inches spring-mold.
32oz of cream cheese
1 1/2 cups granulated sugar
Pinch of salt
4 eggs room temperature
8 oz of bittersweet chocolate melted
1 cup of sourcream
1 Tbsp vanilla extract.
Mix the cream cheese and sugar until very soft. Add the sourcream, salt vanilla. Slowly add the eggs and mix well. Make sure the chocolate is not too hot before adding it to the mix.
Bake with a water bath for about 45 minutes at 300 F. Let rest and cool completely before unmolding.
Credit to: chef and baker Pinhus Pinkhasov
