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|Yield:||9" to 10" cheesecake|
1) First, make your favorite 9" cheesecake, one using a graham cracker crust. Add 1/4 cup black cocoa to the crust, before pressing it into the pan. Bake the cake as directed; remove from the oven, and let it cool. If you're using our Vanilla Bean Cheesecake Bar mix, bake it in a 9" round pan, as directed on the box.
2) To make the topping: Whip the heavy cream with the sugar just until soft peaks form. Fold the whipped cream into the sour cream just until combined.
3) Spread the topping over the cooled cheesecake.
4) To make the chocolate web: Heat the cream until it begins to simmer, then pour it over the chocolate and stir. The chocolate will begin to form one mass. Keep stirring until all the chocolate has melted — the cream should be hot enough to melt all the chocolate. If not, reheat briefly.
5) Transfer the melted chocolate to a piping bag fitted with a small tip (or a zip-top bag with one corner cut to form a 1/8" opening). Pipe one central dot onto the cream topping, then six concentric circles around the dot, spaced 1/2" apart.
6) Beginning with the center circle, gently pull a toothpick through all the circles toward the outer edge. Wipe the toothpick clean and repeat, moving clockwise and dragging the toothpick through at every eighth segment of the circle to complete the web pattern.
Yield: one 9" cheesecake.