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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Melt milk chocolate and 1/2 cup butter in a medium saucepan over low heat; transfer to a bowl and cool completely.
Place cookies, chocolate chips, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10-inch-round springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.
In a very large bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add eggs and egg yolks all at once. Beat on low speed just until combined.
Pour filling into crumb-crust lined pan. Place springform pan in a shallow baking pan on the oven rack. Bake for about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
To serve, use a paper doily to decoratively sift confectioners’ sugar and cocoa powder on the top, if you like. Garnish the center with fresh berries, if you like. Clean knife between each cut.