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Frozen Cheesecake with Hot Chocolate

Creamy Crustless Cheesecake
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Ingredients
  

  • 32 oz cream cheese soft
  • 5 eggs room temperature
  • 2 cups sour cream room temperature
  • 8 T. soft butter
  • 1 ½ c. sugar
  • 2 T. cornstarch
  • 1 tsp. vanilla

Topping

  • 16 ounces good milk chocolate Use bars, not chips-I like Trader Joes Pound Plus bar
  • 1 T. coconut oil

Instructions
 

  • Coat inside of a 10 inch springform pan generously coat inside of pan with butter.
  • Preheat oven to 300º F.
  • Beat cream cheese and butter until smooth.
  • Add eggs one at a time.
  • Add sour cream.
  • Add sugar, cornstarch and vanilla- beat 2 minutes.
  • Pour into springform pan.
  • Fill a small cake pan with hot water and place in oven next to the springform to add moisture.
  • Bake for 1 hour 15 mins. or until just has only a slight jiggle in the center.
  • Shut oven off and Crack open door for 30 mins.
  • Then remove to counter to cool.
  • Cover and refrigerate until well chilled.
  • I like to slice and then pop the slices in the freezer so they are always on hand.
  • When serving, drizzle on the hot chocolate which will set immediately like a magic shell!