11/2 cup cookies crumbs
1/2 stick sweet butter
10 OZ semisweet Belgium chocolate melted
2 packages cream cheese at room T° (Philadelphia recommended)
11/2 cup sugar
1/2 tea spoon vanillin
4 large eggs
4 large egg yolks
1 cup sour cream (Breakstone recommended)
1 tea spoon Belgium cocoa powder dissolved in 1 table spoon hot water
Preparation time:10-15 min
Baking time: 60 min
Mix well cookies crumbs and butter. Press crumbs into the bottom of the 9 inch baking pan.
Beat cream cheese until soften. Add sugar with vanillin and mix well. Add eggs, eggs yolks, sour cream, melted chocolate and dissolved cocoa. Blend all ingredients to a smooth butter.
Pour the mixture into the baking pan. Place pan in the roasting pan and feel with warm water to about half way up the baking pan. Bake in the oven about 60 min The top of the cheese cake should be set, but underneath should be soft and wobble. Cool and remove from the form. Chill before serving.
Blend melted chocolate with heavy cream and corn syrup. Place mixture again on small heat until became well blended. Remove from heat and weskit to a smooth sauce. Add walnuts and pour sauce over the cake.