Graham Cracker Crust
1 1/2 cups fine graham cracker crumbs
5 tbsp butter
Mix crust ingredients together until it is well blended. Press it evenly into the bottom of a 10-inch springform pan.
Chocolate filling
1 1/4 cups sugar
1.5 pounds soft cream cheese (light)
3 eggs
8 ounces semi-sweet chocolate (54% dark from Trader Jo’s)
3 tbsp heavy cream or 1/2 & 1/2
2 cups sour cream
1/4 cup brandy
3/4 tsp ground cinnamon
3/4 tsp almond extract
Topping
1 cup confectioner’s sugar
approximately 1 cup fresh strawberries
Beat the cream cheese with an electric mixer until it is fluffy. Gradually beat in the granulated sugar and the eggs; mix until completely smooth.
Melt the chocolate together with the heavy cream; beat this into the cream cheese mixture, along with 1 cup of the sour cream.
Add the brandy, cinnamon, and almond extract, and beat for several more minutes.
Pour the cheese mixture into the prepared springform pan. Bake at 325° for 55 minutes to an hour. The sides will probably be puffed up higher than the center.
Allow the cake to cool, then carefully remove the sides of the pan. With a sharp, long knife, slide the uneven edges off the top of the cake. Smooth the top and sides as you wish with a pastry knife.
Beat the remaining 1 cup sour cream together with the confectioner’s sugar. Spread it over the top of the cake, but not the sides.
Wash and hull the strawberries. Slice them in half lengthwise. Arrange them around the edges of the top of the cake, with the tips pointing towards the center.
Chill until serving, at least 90 minutes.
Serves 12 – 14.
Updated 2017
Note: 2017:
- The cake baked at 350° for 40 minutes and was slightly overdone. After refrigerating overnight, the sides and edges were trimmed, then smoothed with wet pastry knife. This was difficult, but became easier as the cake warmed up slightly.
- Used 16 ounces light cream cheese; 8 ounces full fat. Used full fat sour cream.
- Made pattern on cake with juice from raspberries and a toothpick.