Submitted by: Sugar | Date Added: 20 Oct 2009
Listed in: Desserts / Bread and Cakes

2 cups of pretzel crumbs
3/4 cup of butter, melted
1 cup of brown sugar
3 (8oz) packages of cream cheese, softened
1 cup of sugar
3 large eggs
1 cup of heavy cream
1 tablespoon lemon juice
1 tablespoon of vanilla extract
1/2 cup of melted chocolate

Preheat oven to 350F. Begin to boil a large pot of water for the water bath. Cover the bottom of the 9-inch spring form pan with foil to prevent water leakage.

Mix together the pretzel crumbs, melted butter, and brown sugar and press into the bottom and sides of the spring form pan. Set crust aside. Place springform pan inside a larger pan.

Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Add heavy cream, vanilla, lemon juice, and melted chocolate and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 45 to 55 minutes, or until the edges of cheesecake are firm and the center still has a good jiggle. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. Then, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill overnight.

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