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  • 1 ¼ cups (about 20) chocolate snap cookies or chocolate biscotti
  • ½ cup pecans
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2 (3.5-ounce) bars Divine 70% Dark Chocolate
  • 1 (3.5-ounce) bar Divine Milk Chocolate
  • 4 large eggs plus 1 egg yolk, room temperature

Preparation & Quantity:

Preparation time: 45 minutes
Cook time: 1 hour 5 minutes
Recipe yield: Makes 12 servings


For the crust:

  1. Preheat oven to 350 degrees F.
  2. Tightly wrap the outside of a 9-inch diameter springform pan with 3 layers of heavy-duty foil.
  3. Finely grind the chocolate snaps, pecans, and sugar in a food processor. Add the melted butter and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan.
  4. Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the Filling:

  1. Using a double boiler or a tempered glass bowl set over simmering water, melt the chocolate after breaking it into pieces. Take off heat and cool slightly.
  2. Beat the cream cheese, mascarpone cheese, and sugar with an electric mixer in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
  3. Beat in the cooled melted chocolate and vanilla.
  4. Add the eggs and egg yolk, 1 at a time, beating just until blended after each addition.
  5. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
  6. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). To prevent cracking, leave in the oven with oven door ajar for 30 minutes.
  7. Transfer the cake to a rack; cool for 1 hour. Cover with plastic wrap and refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
  8. Decorate with fresh raspberries if desired and serve.
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