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Yield: 12 servings

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Chocolate Piecrust


  • unsalted butter (for greasing)
  • 3-1/2 cups chocolate-cookie crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, melted


In a medium bowl, combine piecrust ingredients. Press into the bottom and to the top of the sides of the springform pan. Place pan on a baking tray and bake 10 minutes. Let cool. Lower heat to 325

Berry Topping


  • 2 cups preserves (your favorite flavor)
  • 1 cup sugar
  • 2/3 cup water
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons port wine


In a medium saucepan over medium heat, combine berry topping ingredients, stirring occasionally. Cook 8 to 10 minutes. Cool to room temperature; then cover and chill.



  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 2 cups sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract


In a standing mixer, beat cream cheese until fluffy. Add sugar slowly, scraping the sides of the bowl often. Beat in cornstarch and vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape filling mixture into cooled shell (it will fill shell only halfway) and bake 30 minutes.

Stir sour cream, sugar, and vanilla together to blend. After cheesecake has baked 30 minutes, remove carefully and gently layer dollops of sour cream mixture over filling. Spread for an even layer, and return to the oven for 30 minutes longer. Remove, and cool cheesecake to room temperature. Chill overnight before garnishing.

To garnish, spread berry topping over chilled cheesecake and chill again until ready to slice.
Updated Tuesday, February 24th, 2009

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