Adjust rack one-third up from the bottom of the oven and preheat oven to 375 degrees.
Separate the bottom from the sides of a 9 x 3-inch spring-form pan; butter the sides only (if you butter the bottom the crust will stick to the bottom and it will be difficult to serve), and then replace the bottom in the pan and set aside.
Crumble the cookies coarsely and place them in a food processor or a blender to make fine crumbs (or place them in a plastic bag and lb and roll them with a rolling pin); you should have 2 cups of crumbs. Place them in a mixing bowl. Melt the butter and stir it into the crumbs until thoroughly mixed.
Pour about two-thirds of the mixture into the prepared pan. To form a thin layer of crumbs on the sides of the pan, tilt the pan at about a 45-degree angle and, with your fingertips, press a layer of the crumbs against the sides. Press from the bottom up toward the top of the pan and leave a rim of uncrumbed pan 3/4 of an inch deep around the top. Rotate the pan gradually as you press on the crumbs. Then turn the pan upright on its bottom, pour in the remaining crumbs and, with your fingertips, distribute them evenly around the bottom of the pan. Then press them firmly to make a compact layer.
Place the chocolate in the top of a small double boiler over hot water on low heat. Cover until partially melted, then uncover and stir until completely melted and smooth. Remove from the hot water and set aside to cool slightly.
In the large bowl of an electric mixer, cream the cream cheese until it is very smooth. Add the vanilla, salt, and sugar and beat well, scraping the sides with a rubber spatula, until very smooth. Add the chocolate and beat to mix. Add the eggs one at a time, scraping the bowl with the spatula and beating until thoroughly blended after each addition. Add the sour cream and beat until smooth.
Pour the filling into the crumb crust (it will not quite reach the top of the crumbs) and rotate the pan briskly first in one direction, then in the other, to smooth the top. (It might also be necessary to smooth the top a bit with a spatula.)
Bake for 1 hour. (It will still seem quite soft.)
Let stand on a rack until completely cool. Cover the top of the pan with aluminum foil and refrigerate overnight.
The cheesecake may be removed from the pan just before serving or days before. With a firm, sharp, heavy knife, cut around the sides of the crust, pressing the knife blade firmly against the pan as you cut. Then release and remove the sides of the pan. Now use a firm (not flexible) metal spatula (either a wide one or a long narrow one): Insert the spatula gently and carefully under the crust and ease it around to release the cake completely from the bottom of the pan. The cake will be firm and strong and easy to transfer. If you are serving it within a day or two (the cake may be refrigerated a day or two before serving), place it on a large, flat dessert platter; if you are going to freeze it, place it on a large piece of plastic wrap and wrap airtight. Refrigerate or freeze. If you freeze the cake it should thaw completely, overnight in the refrigerator, before it is unwrapped. Serve it cold.
Serves 14 to 16
Cook Time: 60 mins.
Nutrition FactsNutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 14 to 16
Amount Per Serving:
Calories from Fat: 360
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 40g
Dietary Fiber 3g
Saturated Fat 24g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.