Butterscotch Cookies

Mom's recipe box has many cookie recipes. So each year at Christmas, I look for an interesting recipe. This year, I found two different index cards with this same recipe, so I thought that it must be good. I was not disappointed. These cookies are delicious. Butterscotch is created using butter and brown sugar. The addition of cinnamon to these cookies make them a great Christmas cookie.

The recipe calls for adding chopped walnuts. I left the nuts out, but I am sure the nuts would be good in the cookies. The dough requires refrigeration, so plan ahead. Once the dough is formed into logs, the dough could be stored in a sealed container in the refrigerator for at least a few days.

Butterscotch Cookies 

• 1 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 cup sugar
• 3 eggs
• 5  cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• optional: 1 cup walnuts

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add flour, salt, baking soda, and cinnamon. Beat until blended. Stir in nuts, if desired. Chill for an hour or two until dough can be handled. Form dough into 2 to 4 logs of the desired diameter for the cookie. Wrap each log in wax paper. Refrigerate for several hours. Slice the logs about a quarter inch thick. Place each cookie on an ungreased cookie sheet. Bake at 350 for 12 to 15 minutes, until delicately browned. Allow to cool. Enjoy!

Hot Chocolate Cookies

In December 2020, Rich and Christen made an assortment of Christmas cookies and delivered them because the pandemic prevented a family get together. One of the cookies was a hot chocolate cookie, which was delicious. This recipe recreates those cookies. I highly recommend these very chewy and chocolaty cookies.

When I made these cookies, I used milk chocolate chips, but any type of chip could be used. I used mini marshmallows, but next time, I will cut up the marshmallows to make them smaller and only add them to the top of the cookies after baking. Basic hot chocolate mix is made of sugar, cocoa powder, and powdered milk. You could easily create your own mix or change up the flavor for an interesting addition to these cookies.

Hot Chocolate Cookies

• 1 cup butter, softened
• 3/4 cup sugar
• 2/3 cup packed brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 1/4 cup flour
• 2/3 cup cocoa
• 4 packets of hot chocolate mix
• 1 tsp. salt
• 1 1/2 cups chocolate chips
• 1 cup mini marshmallows, cut up

Combine the butter, sugars, and vanilla. Beat until fluffy. Add the eggs. Mix in the flour, cocoa, hot cocoa, and salt. Blend in the chocolate chips. Scope tablespoons of dough onto a parchment paper lined cookie sheet. Bake at 350 for 10-12 minutes. Just after removing the cookies from the oven, press marshmallows into the cookies. Allow to cool. Enjoy!

Candy Pretzel Rings

These candies are popular to make at Christmastime. When I found a bag of ring pretzels at Aldi, I thought I would give them a try this year to add to the Christmas cookie mix. These candies could be made any time of the year, especially because they are so easy to make.

When I made these, I used milk chocolate kisses, candy cane kisses, and Rolos. But other types of chocolate candies, such as mini peanut butter cups, could be used. I only used M&Ms, but various nuts or Reese's pieces could be used to top the treats.

Candy Pretzel Rings 

• pretzel rings or small twists
• chocolate candies, such as kisses
• M&Ms or other toppings

Preheat the oven to 250. Line cookie sheets with parchment paper. Lay down the pretzels in a single layer. Place a kiss or other candy into each pretzel. Place the pan in the oven for two to three minutes. Remove from the oven and place an M&M or two into each piece and slightly push down the chocolate. Allow to cool in place for at least 45 minutes. Enjoy!

Apple and Butternut Squash Baked Brie

Recently, MDS and I met up with Christen, Rich, Lucas, Eva, and Tim to look at the multicultural artifacts at Oak Park's Dole Library. Then, we went to the nearby Daly Bagel for lunch. Rich and I both tried to special bagel sandwich that included brie, apples, squash, and onion chutney. I thought that this flavor blend would make an excellent baked brie appetizer, so I gave it a try for Thanksgiving.

This baked brie is easy to make. Just about any brie will do; there is no need to buy the most expensive brie. When I made this dish, I used frozen butternut squash. Of course, you could use fresh squash, but the frozen version makes this dish come together faster. One addition that I might try next time is to add onion chutney, which I had on hand, but forgot to take out to serve with the dip.

Apple and Butternut Squash Baked Brie 

• 8 ounce wheel brie
• 1 apple
• 10 ounces frozen chopped squash
• 3 Tbsp. butter
• 1 tsp. cinnamon

Peel, core, and dice the apple. In a sauce pan, melt the butter. Add the cinnamon and apple. Cook for five to ten minutes, until the apple begins to soften. Add the squash. Cook for about ten more minutes, until the sauce becomes a sticky caramel. Place the brie in a baking dish. Score the top rind with a knife. Pour the apples and squash over the brie. Bake at 325 for about ten to fifteen minutes. Serve with bread or crackers. Enjoy!

Brunswick Stew

When we were in Atlanta, we happily enjoyed numerous local restaurants. At two different spots--Mary Mac's Tea Room and Daddy D'z--we had this delicious Brunswick Stew. Both Virginia and Georgia claim credit for creating this stew. And many original recipes use small game such as squirrel or rabbit. I adapted this recipe from various versions available online and used more common meats of pork and turkey.

Do not be deterred by what appears to be a long list of ingredients. Many ingredients are pantry staples. And because this recipe uses turkey and mashed potatoes, it is a good recipe to use after Thanksgiving. Or if you do not have turkey available, chicken can be substituted. This recipe resulted in a very thick stew. If you prefer a thinner stew, just add more stock or eliminate the mashed potatoes.

Brunswick Stew 

• 4 tablespoons butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 1/2 cups frozen lima beans or 1 can garbanzo beans
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3/4 cup BBQ Sauce
• 1 cup chicken broth
• 1 cup mashed potatoes
• 1/2 cups frozen corn
• dash tabasco sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 1/2 cups diced cooked chicken or turkey
• 1 pound pulled pork

Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook for five minutes. Add lima or garbanzo beans; cook for two minutes. Add diced tomatoes, tomato sauce, BBQ sauce, chicken broth and mashed potatoes. Simmer for 15 minutes. Add corn, seasonings and meats and simmer for at least 15 minutes. Enjoy!

S'mores Clusters

This recipe is not a family classic. But I had some chocolate almond bark that I wanted to use and I like s'mores. Almond bark does not have any almonds in it, but rather is a chocolate candy that can be melted and used as a candy base. The product was named almond bark because its first use was to make chocolate covered almonds. Or, you could use chocolate melting wafers. Both products are made to melt then cover or dip before hardening again.

This recipe is super easy to make and fun to eat. I went with a s'mores theme because I love that combination. But there are so many other combinations that could make for delicious clusters. And you can vary the amount of ingredients to produce more clusters as needed.

S'mores Clusters 

• 12 oz. Chocolate almond bark
• 1 cup graham cracker, broken into small pieces
• 1 1/2 cups mini marshmallows 

Melt the chocolate in the microwave, stopping to stir frequently. Once melted, add in the graham crackers and stir to fully cover the graham crackers with chocolate. Stir in the marshmallows. Drop by spoonful onto parchment paper. Allow to cool and set for about an hour. Enjoy!

Maple Pizzelles

Although I love maple syrup all year long, I especially enjoy maple syrup-related products in the Fall. I had been meaning to try this recipe for some time. These pizzelles are quite delicious. And the maple flavor is very subtle, so even if you are not a big fan of maple, you might still enjoy these pizzelles. 

Every year in October my nephew Rich and his wife Christen host a hayride and campfire through the Naperville Park District. I made these maple pizzelles for the hayride this year. Unfortunately, the hayride was rained out and rescheduled, but we still got together at Rich and Christen's home so I was able to share these maple pizzelles.

Maple Pizzelles

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter, melted and cooled
• 3 tsp. maple syrup
• 1 3/4 cup flour
• 2 tsp. baking powder
• powder sugar for dusting

In a large bowl, beat the eggs and sugar.  Add the butter and maple syrup. Stir in the flour and baking powder. Add a spoonful of the dough onto a heated pizzelle iron. Close and allow to cook for about one minute. Remove each pizzelle with tongs and allow the pizzelles to cool on a flat surface. Dust each pizzelle with powdered sugar. Enjoy!  

Chocolate Dream Cake Torte

Making this cake is easy, but assembling it and keeping a slice upright can be a challenge. The cake is such a good treat, even if the slice falls apart. I think that this recipe came from a box of Dream Whip, a powdered whipped cream product. Although chocolate is the dominant flavor, the addition of instant coffee to the frosting gives the cake a bit more complexity in its flavor. 

When I made this cake, I made one change to the recipe and used whipped topping for the frosting layer between the cake layers. It created a nice contrast to the chocolate. This cake involves three layers of cake, which does make balancing the cake a bit harder. For the two bottom layers, I used a bread knife to remove part of the cake that had somewhat risen in the center to make a flat cake for the next layer.

Chocolate Dream Cake Torte 

• 1 package chocolate cake mix
• 1 envelope whipped topping mix
• 4 eggs
• 1 cup cold water

Combine cake mix, topping mix, eggs, and water in a large bowl. Blend until moistened. Beat at medium speed for four minutes. Pour into 3 greased and floured 8 inch round layer cake pans. Bake at 350 for about 20 minutes. Cool in the pan for 10 minutes. Then remove from pan and allow to cool completely.

Mocha Fluffy Frosting

• 1 envelope whipped topping mix
• 1 box instant chocolate pudding
• 2 tsp. instant coffee
• 1 1/2 cold milk
• optional frozen whipped topping, thawed

Combine whipped topping mix, pudding, instant coffee, and milk in a mixing bowl. Beat slowly until blended. Gradually increase beating speed and beat until mixture forms soft peaks for four minutes.

Assemble the cake using the option whipped topping between the layers. Then, frost tops and sides.  Enjoy!

Pepper Steak

I found this among Grandma's recipes. Because I had plenty of tomatoes and bell peppers from my garden, I figured harvest time would be a great time to test out this recipe. I was glad to be able to use some home-grown vegetables, but don't let a lack of a garden stop you from trying out this recipe.

When I made this recipe, I added more onions than called for because I wanted to use up some of the onions that I had on hand. I also used beef bouillon cube dissolved in one cup of hot water instead of beef broth. The amount of vegetables can be modified to adjust this recipe to your taste.

Pepper Steak 

• 1 1/2 pounds round steak
• 2 onions, chopped
• 1 cup beef broth
• 3 Tbsp. soy sauce
• 1 clove garlic
• 2 green peppers, cut to one-inch pieces
• 2 Tbsp. cornstarch
• 1/4 cup cold water
• 2 tomatoes, cut up
• 3 or 4 cups cooked rice

Trim and cut meat into strips. Brown in a small amount of oil. Push aside and brown onions. Stir in broth, soy sauce, garlic. Simmer until meat is tender. Add green pepper; simmer for five minutes. Blend cornstarch with cold water. Add to meat gradually. Add tomatoes and heat through. Pour over rice. Enjoy!

Apple Sour Cream Squares

As Fall weather approaches, apples start to become a main feature in food. This recipe for a small cake fits the Fall season nicely as the weather turns cooler. Cakes like this one could be a good addition to a breakfast or brunch and would pair well with coffee. The blend of apple, cinnamon, and walnuts creates a good flavor combination. It might not be the fanciest cake, but it is delicious. 

Despite the cake's name, I actually used Greek yogurt instead of sour cream. The recipe calls for walnuts, which was terrific. I also think hazelnuts would be delicious. This cake is best served warm. If you can't eat it shortly after it comes out of the oven, reheat it to enjoy it at its best.

Apple Sour Cream Squares 

• 1 1/2 cup flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 cup milk
• 1/4 cup butter, softened
• 1 egg, unbeaten
• 1 cup diced pared apple
• 1/2 cup sour cream
• 1 egg 
• 1/4 cup suger
• 1/2 cup chopped walnuts

Sift together flour, half cup sugar, baking powder, salt, and cinnamon. Add milk, butter, and one egg; beat until smooth. Stir in apples. Turn into a greased 9-inch round pan or 8x8 inch square pan. Prepare the topping by blending the sour cream and egg. Spoon over batter. Sprinkle with sugar and nuts on top. Bake at 375 for 30 minutes. Enjoy!

Fresh Strawberry Coffeecake

This delicious coffeecake is quick and easy to make. I recently made this coffeecake to bring to Mom's for a Labor Day get together. Because I was also making eclairs, I figured it would be fine that this recipe is just a small coffeecake. This coffeecake was so good that there was just one small piece left at the end of the party. 

The recipe calls for using fresh strawberries. In the summertime, fresh strawberries are plentiful and delicious. But I do think that this coffeecake would be just fine with frozen strawberries that should be thawed before being sliced. Or you could substitute another fruit and still have a delicious coffeecake.

Fresh Strawberry Coffeecake 

• 1 cup flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk 
• 1 egg
• 2 Tbsp. melted butter
• 1 1/2 cup fresh strawberries

Topping

• 1/4 cup butter, room temperature
• 1/2 cup flour
• 1/2 cup sugar

Sift flour, sugar, baking powder, and salt in a bowl. Add milk, egg, and butter; beat until blended. Spread in a buttered 8x8x2 pan. Top with strawberries. For the topping, mix butter, flour, and sugar until resembles course crumbs. Sprinkle over strawberries. Bake at 375 for 35 to 40 minutes. Enjoy!

Limoncello Cheesecake Cupcakes

Here is another delicious Golden Girls cheesecake recipe. The Golden Girls cookbook has provided a series of excellent cheesecakes, including this recipe. By making this recipe in a muffin tin, they are all set for immediate service. This lemony cheesecake is so delicious.

Limoncello is an intensely lemon alcohol that is often used as a palate cleanser. It can be enjoyed on its own or mixed with other ingredients. If you do not have limoncello, you could use more lemon juice or lemon extract in this recipe. I especially like the use of wafer cookies as a crust. The cookies, although hard, soften up when baked into the batter. 

Limoncello Cheesecake Cupcakes 

• 1 pound cream cheese, room temperature
• 1/2 cup sugar
• 2 tsp. cornstarch
• 1/4 tsp. salt
• 1 egg plus 1 egg yolk
• 1/2 cup heavy cream
• 3 tbsp. limoncello
• zest and juice of one lemon
• vanilla wafer cookies

Line the compartments of a standard 12-cup muffin tin with paper cupcake liners. Place a wafer cookie in each cup. Make the batter  by mixing the cream cheese, sugar, corn starch, and salt together until just creamy and lump-free. Beat in the egg and yolk. Blend in the heavy cream, limoncello, lemon juice and zest. Mix until well-blended. Spoon the batter into the cups. Place another wafer cookie on top of the batter. Bake at 325 for 10 minutes. Turn the pan around and bake for 5 to 10 minutes more. Turn off the oven and leave the cheesecake cupcakes inside with the door open for about an hour. Chill the pan in the refrigerator for at least 4 hours. Enjoy!

Cabbage Rolls

This year, I planted cabbage for the first time. Now, I have four cabbage heads ready to harvest so I looked through Mom's recipe box for a new cabbage recipe. When I told MDS that we were having cabbage rolls, he gave me a skeptical look. Then I told him to think of the rolls as meatballs wrapped in cabbage. It worked. He really liked the cabbage rolls. This recipe will have to make it into our rotation.

When I made these rolls, I just used ground pork and no ground beef just because I had ground pork on hand and pork pairs well with cabbage. This recipe is a bit time consuming to make. I found peeling the cabbage leaves from the head of cabbage difficult to keep the leaves intact. For this reason, I made eight rolls rather than twelve. But despite the challenge of getting complete leaves, this recipe is worth the effort.

Cabbage Rolls 

• 1 pound ground beef
• 1/4 pound ground pork
• 2 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup cooked rice
• 1 small onion, minced
• 2 8-ounce cans tomato sauce
• 12 large cabbage leaves
• 1/4 cup brown sugar
• 1/4 cup lemon juice

Combine meat, salt, pepper, rice, onion, and 1 can tomato sauce. Cover cabbage leaves with boiling water for four minutes to soften; drain. Place portions of meat mixture in center of each cabbage leaf. Roll up by folding ends over. Place seam side down in skillet. Mix remaining tomato sauce with brown sugar, and lemon juice. Pour sauce over rolls. Simmer covered for one and a half hours. Baste often. Enjoy!

Pan Con Tomate

In light summer, my garden produces so many tomatoes, I am always looking for new recipes to use them. Last December, my brother Chris took me to Jaleo for a delicious Spanish lunch. One of the dishes we tried was a Pan Con Tomate that I have re-created here.

This year, my garden has cherry tomatoes, roma tomatoes, and big bertha tomatoes. When I made this recipe, I used a big bertha and a roma to make the tomato pulp. Many types of tomatoes could work, so use what you have on hand. I also recommend using a better olive oil. When I made this recipe, I used a small French loaf. Other hearty breads, such as ciabatta, would work well.

Pan Con Tomate 

• 2 ripe tomatoes
• 1 loaf of bread
• olive oil
• 1 clove garlic

Slice the tomatoes in half. Place a grater over a bowl and grate off the pulp of the tomato into the bowl, discarding the skin. Slice the bread lengthwise, then into one to two inch slices. Brush olive oil onto each slice of bread and place on a baking sheet. Place under a broiler for two to three minutes. Remove from broiler and rub cut garlic clove on each  slice. Spoon tomato pulp onto each slice. Serve warm. Enjoy!

Golden Girls Birthday Cheesecake Squares

For Mom's 80th birthday, we had a fun celebration. Joe and Holly hosted, and so many cousins were able to attend. The weather cooperated so we were able to spend time outside while catching up with the extended family. Of course that was an amazing birthday cake that John and Laura brought. So I thought these cheesecake bites would be a nice compliment to the dessert table.

This recipe comes from the Golden Girls Cookbook. MDS and I recently completed our rewatch of the Golden Girls, so we have been testing out their cheesecakes. The recipe explains that it comes from one of Blanche's 40th birthday celebrations. I think an 80th birthday is an even better reason to celebrate. The original recipe called for making these 2x2 inch squares, but I made them smaller so that it would be just a small taste of cheesecake among the various desserts and birthday cake available. 

Golden Girls Birthday Cheesecake Squares 

Crust

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 8 Tbsp. butter, melted

Batter

• 1 egg plus 1 egg yolk
• 1/4 cup sour cream
• 1/4 cup milk
• 4 tsp. vanilla
• 1 pound cream cheese, softened
• 1/3 cup sugar
• 4 Tbsp butter, softened
• 2 tsp. cornstarch
• 1/4 tsp. salt
• 4 Tbsp. sprinkles

Preheat oven to 350. Mix the crushed graham crackers, sugar, and melted butter. Line a 8x8 inch square pan with parchment paper. Press the crust into the pan. Bake the crust for 10 minutes and cool while making the batter. Lower the oven temperature to 325.

To make the batter, stir together the egg and yolk, sour cream, milk, and vanilla in a small bowl. Using a mixer,  beat the cream cheese, sugar, butter, corn starch, and salt until creamy and lump-free. Beat in the egg mixture until well-blended. Stir in 3 tablespoons of the sprinkles. Scrape the batter into the pan. Sprinkle the remaining 1 tablespoon of sprinkles over the top. Bake for about 25 minutes. Turn the oven off and leave the cake in the oven with the door open for an hour. Chill the cake in the refrigerator overnight. Enjoy!

Chocolate Velvet Frosting

Another year, another birthday. Because MDS turned 39 again, I had to make a cake. In Mom's recipe box, I found this recipe for Chocolate Velvet Frosting intriguing. This frosting is so delicious and fudge-like. It paired well with a basic yellow cake, but would also be delicious on just about any cake. On a chocolate cake, it would make for an intense chocolate experience. This frosting is thick, creamy, and delicious.

When making the frosting, you may need to adjust the amount of milk and powdered sugar to the right consistency. The frosting should be spreadable, but set quite solid when refrigerated. Mom's method suggests melting the chocolate chips and butter over hot water, but I found the microwave method to be easy. 

Chocolate Velvet Frosting 

• 1 cup semi-sweet chocolate chips
• 3 Tbsp. butter
• 1/4 cup milk
•  1 tsp. vanilla
• 3 cups powdered sugar

Melt chocolate chips and butter in the microwave, stopping to store every 15 seconds or so, until the chips and butter are melted and smooth. Add milk, vanilla, and salt. Mix until well blended. Gradually beat in the powdered sugar. Frost your cake. Enjoy!

Elliot's Oat Chippers

These tasty cookies are easy to make and easier to eat. And because of all the oatmeal, they almost seem healthy. The recipe uses standard pantry ingredients. With the use of honey the cookies have a good flavor that nicely complements the chocolate chips.

Mom's recipe calls for half a cup of chocolate chips, but I doubled that to make these cookies more chocolatey. I also think seasonings such as cinnamon, could nicely complement these cookies. I am not sure why these cookies are named after someone called Elliot, but oat chippers is an accurate name.

Elliot's Oat Chippers 

• 1/2 cup oil
• 2 eggs
• 3/4 tsp. salt
• 3/4 cup honey
• 1 tsp. vanilla
• 1 cup flour
• 3/4 tsp. baking soda
• 3 cup old-fashioned oats
• 1/2 cup chocolate chips

Beat oil, eggs, salt, honey, and vanilla and mix until smooth. Stir flour and baking soda into mix until fully blended. Stir in oats and chips. Drop by spoonful onto a slightly greased cookie sheet. Bake at 350 for about 10 minutes. Allow to cool. Enjoy!

Cookies and Cream Cheesecake

This cheesecake was adapted from a recipe in the Golden Girls Cheesecake cookbook. The book mentions the episode involving the Sunshine Cadets, in which Rose steals back her favorite teddy bear from a kid. I'd have done the same as Rose. This cheesecake is a great way to celebrate the return of a teddy bear or to enjoy for any other reason.

This no-bake cheesecake is a great recipe to try in the summertime when you do not want to turn on the oven. The recipe in the book calls for pouring the filling directly into cupcake cups without any crust in order to make individual servings. I decided that a chocolate cookie crust would work well and would use of the rest of a package of chocolate sandwich cookies, so I used an eight-inch round pan. 

Cookies and Cream Cheesecake 

Crust

• 1 2/3 cups chocolate cookie crumbs
• 1/2 cup butter
• pinch salt

Filling

• 16 chocolate sandwich cookies
• 3/4 cup heavy cream
• 8 oz. cream cheese, room temperature
• 2 Tbsp. sugar
• 1 1/2 tsp. vanilla
• pinch salt

Make the crust by combining cookie crumbs, butter, and salt. Press into pan. Refrigerate while making the filling. Prepare the filling. Crush the sandwich cookies into rough crumbs. Using an electric mixer, whip the heavy cream until peaks form. In another bowl, use the electric mixer to beat the cream cheese, sugar, vanilla, and salt until the mixture is fluffy. Use a rubber spatula to stir in the cookie crumbs. Fold in the whipped cream until blended. Spoon the filling into the pie crust. Refrigerate at least four hours. Enjoy!

Chocolate Cheesecake

Lately, MDS and I have been rewatching The Golden Girls. The show holds up amazingly well and I find myself relating to it more and more. I especially like that the ladies turn to cheesecake when they talk over their problems. In searching for Golden Girls cheesecakes, I discovered The Golden Girls Cookbook, featuring cheesecakes and cocktails. On the very first episode, the ladies enjoy a chocolate cheesecake that Rose had purchased because she has a sweet tooth. I can relate. So I adapted this recipe from the cookbook. This chocolate cheesecake is so rich and delicious. While this cheesecake does take some time and effort to make, it is worth it.

The recipe calls for using chocolate cookie crust, but I could not find plain chocolate cookies in a store, so I improvised a chocolate cookie crust that was perfect. Also, the recipe calls for using a water bath, but instead, I just put a pan of water in the oven to help prevent the cheesecake from drying out, but did not use an actual water bath. 

Chocolate Crust 

• 1 1/4 cups sugar
• 2/3 cup flour
• 3/4 cup cocoa powder
• dash of salt
• 3/4 cup butter, melted

Preheat the oven to 325.  Whisk together sugar, flour, cocoa powder, and salt. Pour in melted butter and incorporate. Press dough into the bottom and sides of a 9-inch springform pan. Bake crust about 10 minutes. Allow to cool before filling.

Chocolate Cheesecake

• prepared chocolate crust
• 1 1/2 pounds cream cheese, room temperature
• 1 1/4 cup sugar
• 4 tsp. cornstarch
• 1/4 tsp. salt
• 3 eggs, room temperature
• 8 ounces bittersweet chocolate, melted
• 1/4 cup sour cream
• 1 1/2 tsp. vanilla

Preheat oven to 350. Beat cream cheese, sugar, corn starch, and salt until creamy and lump free. Beat in eggs, adding eggs one at a time. Mix in warm chocolate, sour cream, and vanilla, until just blended. Scape batter into pan and gently wriggle to even out batter. Place pan in the over and lower the oven temperature to 300. Bake for about one hour and fifteen minutes, until center is slightly jiggly. Turn oven off and leave door open for 30 minutes. Cool cake to room temperature, then refrigerate for at least four hours. Enjoy!