This is a very special cake, the base is salty-nutty, not sugary sweet like a graham cracker base, so this is a much more grown-up cheesecake.
Makes 1 x 7 inch cheesecake
PREHEAT OVEN 350F
1 cup crushed saltine crackers ( aka RITZ CRACKERS)
1/2 cup finely chopped walnuts or pecans
6tbsp melted unsalted butter
3tbsp packed brown sugar
Mix well in a medium bowl then pack into the greased base and sides of a 7inch springform cake pan.
Bake middle oven for 8 mins only.
Remove from oven and set aside.
Reduce oven to 300f
In a heavy bottomed saucepan, over low heat:
1 cup semisweet chocolate chips
3/4 cup unsalted butter
stir to help the chocolate melt then mix into a smooth sauce, remove from heat and allow to cool.
8ozs cream cheese
3/4 cup packed brown sugar
3 large eggs at room temp.
Beat the cream cheese with an electric mixer until light and creamy.
beat in sugar, beat well then add the eggs, beating, one at a time.
Stir in the chocolate butter sauce, and mix well..the whole "custard" should be dark brown.
Pour this into the prepared crust, and smooth the top.
Bake middle oven for 50 mins - 1 hour or until almost set, the center should jiggle a little and will set up as it cools.
Turn off the eat and let cheesecake cool IN the oven for 30 mins.
Remove and cool on a wire rack, in the pan until room temp.
Carefully run a knife around the edge of cheesecake and release sides of pan, carefully remove and serve with hot fudge sauce recipe below.
HOT FUDGE SAUCE 2 cups semi sweet chocolate chips*
1 cup single cream
1 tbsp butter
1tsp vanilla extract
in a heavy bottomed saucepan melt the chocolate chips in the cream, when the mix is smooth remove from heat.
Stir in the butter and vanilla cool slightly and serve
* you can change this sauce by changing the flavor of chips: butterscotch, mint-chocolate, raspberry-chocolate, peanut butter & etc.
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