Serves 10-12 | Prep Time 20 minutes | Cook Time 1 ½ hours | Total Time 6 ½ hours
1 ½ cups pretzel pieces
⅔ cup chocolate graham crackers (about 6 crackers)
¼ cup Sugar
8 tablespoons unsalted butter, melted
Pinch of salt
6 ounces package semisweet chocolate morsels
16 ounces plain cream cheese
1 cup sour cream
3 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups sugar
½ teaspoon kosher salt
Preheat oven to 325ºF.
In a food processor, combine the pretzels, graham crackers, and sugar and pulse until coarse, about 30 seconds. Add the melted butter and pulse until fine, about 5 to 6 times. Lightly coat the bottom and sides of a 9-by-3-inch springform pan with cooking spray. Press the crust into the bottom and sides of the pan.
Over a double boiler, melt the chocolate morsels. Set aside and cool completely.
In a large mixing bowl, beat together the cream cheese on low speed, about 2 minutes, scraping the bowl occasionally. Add in the sour cream and beat until creamy, about 1 minute. Add the eggs, one at a time, and beat until well incorporated. Add in the vanilla, sugar, and salt on low speed and beat until smooth. Pour filling into prepared pan. Drizzle the chocolate over the surface of the filling. Using a toothpick, swirl in the chocolate.
Place the springform pan into a large roasting dish and fill the dish with boiling water about halfway up the side of the cheesecake pan. Bake for 1 ½ hours until cheesecake is slightly brown on top and edges are set. Remove the pan from water and let the cheesecake cool for 30 minutes to an hour at room temperature. Loosely cover the cheesecake with plastic wrap and transfer to the refrigerator for at least 6 hours to overnight to chill completely. Slice and serve.
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