Print
Email
Add a photo
Ingredients
- 3 cups chocolate sandwich cookie crumbs, (36 cookies)
- 1/2 cup butter, melted
- 2-1/2 pounds (5 - 8 ounce packages) cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 cup sour cream
- zest of 1 orange
- 2 tablespoons fresh orange juice
- 4 eggs
- 1/2 cup orange marmalade
- 12 ounces dark chocolate, cut into small (1-inch) pieces
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 cup whipping cream
Directions
- Preheat oven to 325 degrees F. Lightly grease 9x13 pan.
- Crush cookies in food processor. Continue processing while drizzling in butter. Press crumbs into prepared pan.
- Set aside. In stand mixer, or with electric beaters
- , combine cream cheese and sugar. Add flour, orange zest and juice. Mix. Completely mix in sour cream. Add eggs one at a time until well combined. Pour into prepared pan.
- Drop tablespoons of marmalade over cheesecake. Take a spoon and evenly spread over batter.
- Bake for 40 to 55 minutes or until just set and middle is still wiggly.
- Completely cool on wire rack. Cover and refrigerate for at least 4 hours of overnight.
- Place chocolate into stainless steel bowl. Set aside.
- Heat cream, butter and sugar in a heavy sauce pan. Stir until sugar dissolves. Bring to a boil. Pour mixture over chocolate. Cover with plastic wrap. Allow to sit for 5 minutes. Stir until smooth. Cool to room temperature. Remove cheesecake from refrigerator. Spread chocolate mixture over cheesecake. Refrigerate until chocolate is firm. Number of servings depend on size of slices.
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
