Lemony Chocolate Cheesecake With Shortbread Cookie Crust

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup finely ground shortbread cookie
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 2 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 10 ounces baking chocolate, melted and cooled
• 2 teaspoons lemon peel, grated

Recipe

• 1 place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). securely wrap foil around pan; set aside.
• 2 make crust:.
• 3 using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
• 4 add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
• 5 press the mixture evenly into the bottom of a 9-inch springform pan.
• 6 bake the crust at 350° f for 20-25 minutes, or until golden brown.
• 7 allow the crust to cool completely.
• 8 in a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. add eggs; beat on low speed just until combined. stir in chocolate and peel. pour into crust.
• 9 place pan in a large baking pan; add 1 inches of hot water to larger pan. bake at 325° for 65-85 minutes or until center is just set and top appears dull.
• 10 remove pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight.