• Crust:
  • 15 pecan shortbread cookies, finely crushed
  • 3 tablespoons REAL butter, melted
  • Filling:
  • 1½ cups whipping cream
  • 1 tablespoon instant coffee crystals
  • 3 (4-ounce) packages 60% cacao bittersweet chocolate baking bars
  • 3 (8-ounce) packages cream cheese, softened
  • 1½ cups sugar
  • 1½ tablespoons cornstarch
  • 1 cup DAIRY sour cream
  • 2 teaspoons vanilla extract
  • 4 OHIO eggs
  • Chocolate glaze*


  1. Preheat oven to 350°. Spray a 9-inch springform pan with vegetable cooking spray.
  2. In bowl, combine cookie crumbs and melted butter. Press firmly on bottom of springform pan.
  1. In medium saucepan, combine whipping cream and coffee over low heat.
  2. Cook and stir until coffee crystals dissolve.
  3. Stir in chocolate bars; cook and stir until chocolate melts and mixture is smooth.
  4. Cool 10 minutes.
  5. In large bowl, beat cream cheese and sugar until smooth.
  6. Add cornstarch, sour cream and vanilla; mix well. Add eggs (one at a time); mix well.
  7. Mix 1 cup cheese mixture with chocolate mixture. Add chocolate mixture to cheese batter; mix until smooth.
  8. Spoon batter over crust.
  9. Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water.
  10. Bake 60 minutes or until center is almost set. Turn off oven; allow cheesecake to stay in oven with oven door closed 20 minutes.
  11. Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool.
  12. Cover; chill 8 hours.
  13. Garnish with Chocolate Glaze. Chill 2 hours.
*Chocolate Glaze:
  1. In small saucepan, bring ½ cup whipping cream to a boil over medium heat.
  2. Remove from heat; stir in ½ cup 60% cacao bittersweet chocolate baking chips.
  3. Let stand until chips melt; stir until smooth. Spread over cheesecake.