Chocolate Cheesecake from The New York Times
It was Labor Day and David was still on work travel. I had spent the last two days cleaning the apartment and clearing the cabinets of items that had gone untouched in a season. Enter two lingering odd-fellows: Williams-Sonoma Hot Chocolate and leftover graham crackers. Besides s’mores, graham crackers signal cheesecake. A quick search and I landed on this version from the New York Times.
This recipe is so, so, simple to prepare, and while it baked for an hour and a half, I went to go meet with a potential trainer and nutritionist about my fall workout plan (karma for all the pies). The only thing keeping this pie from perfection were the unmixed bits of white cream cheese from the bottom of the mixing bowl, which made for an interesting discovery upon cutting into the chocolatey center.
Holy wow. This cheesecake is rich and decadent and delightful. I took it into work after sampling a slice myself and had people stopping by my desk for two full days to rave about the creamy texture. The surprising question I received multiple times? “You clearly didn’t use Hershey’s. So exactly what kind of chocolate is in there?”