Orange Chocolate Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 3 tablespoons brown sugar
• 1/4 cup butter, melted
• 2 (6 ounce) packages baking chocolate
• 3 (8 ounce) packages cream cheese, softened
• 1/3 cup raw sugar or 1/3 cup refined sugar
• 3 large eggs
• 1 (8 ounce) carton sour cream
• 2 teaspoons orange extract or 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 1/2 cup dried apricot, chopped
• 3/4 cup orange juice, fresh squeezed
• 2 tablespoons honey
• 2 tablespoons grand marnier
• 1 tablespoon orange zest (to garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
• 3 press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
• 4 remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
• 5 melt the chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
• 6 with an electric mixer, beat the cream cheese on high speed until creamy.
• 7 add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
• 8 fold in the melted chocolate, sour cream, orange zest and extract.
• 9 pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
• 10 remove from oven and place on a wire rack to cool completely.
• 11 cover and place in refrigerator for 8 hours or overnight.
• 12 for the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
• 13 bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
• 14 place the mixture into a blender and puree until smooth.
• 15 return mixture to pan and stir in grand marnier; allow to cool to room temeperature.
• 16 if mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
• 17 spoon over top of cheesecake, garnish with orange zest and serve immediately.
• 18 please note that the preparation time does not allow for chilling the cheesecake overnight.