A classic chocolate cheesecake made with a graham cracker crust.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, 1 tablespoon of granulated sugar, and cinnamon. Mix well.
Press into the bottom and part-way up the sides of a 9-inch springform pan. Refrigerate until ready to bake with the cheesecake filling.
Heat your oven to 250 degrees F.
Add your sour cream and semi-sweet chocolate to a microwave-safe bowl and heat on high for 30 seconds. Stir and then heat for 30 more seconds. Stir again. Continue heating and stirring, just until all the chocolate is melted and the mixture is smooth and silky. Set aside to cool.
In a stand mixer or large bowl using a hand mixer, beat the softened cream cheese with the 1 cup of granulated sugar for two minutes, until smooth and fluffy.
Mix in the eggs, one at a time, blending well after each.
With the mixer running on low speed, gradually pour in the chocolate mixture and blend until smooth. Stop mixing to scrape down the sides of the bowl as necessary.
Pour the filling over the crust in the pan, making sure to spread it to the edges of the pan.
Bake for about 1 1/2 hours, until the top is set and dry but still jiggles a little when you shake the pan.
Set aside to cool at room temperature, then put in the refrigerator until ready to serve.
Optional: Put two tablespoons of butter in a small saucepan and heat until foamy. Crush 3 or four graham crackers and add to the butter. Cook and stir until lightly toasted and fragrant. Sprinkle on top of the cheesecake just before serving.
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