INGREDIENTS
1 ½ cups graham cracker crumbs
2 tablespoons plus ¾ cup sugar
1 tablespoon cocoa, plus additional for dusting top
1 teaspoon ground cinnamon
¼ cup unsalted butter or margarine, melted
8 ounces bittersweet chocolate
1 full teaspoon of finely grated Hale orange zest
1 pound cream cheese, at room temperature
½ cup sour cream
5 eggs
PREPARATION
Mix graham cracker crumbs with 2 tablespoons sugar, one tablespoon cocoa, and the cinnamon. Gradually add melted butter, stirring until the crumbs are evenly coated. Press evenly into bottom and two-thirds up the sides of a buttered 9 inch spring form pan that has been covered outside with aluminum foil, refrigerate until ready to fill.
Melt chopped chocolate in double boiler, and remove from heat. Beat cream cheese, in large bowl, medium speed, until smooth and fluffy, about 10 minutes. Beat in sour cream, ¾ cup sugar and orange zest. Add eggs, one at a time, beating in between. Beat one to two minutes more after all eggs are added. Using rubber spatula, gently fold in chocolate, until blended. Stir slowly 1 to 2 minutes to dispel bubbles. Pour into spring form pan.
Bake in 350 degree oven until puffed and no longer shiny (35 to 40 minutes). Center will look wet but firms when chilled. Cool in wire rack. When cool, remove foul and sides of pan. Cover and refrigerate, preferably overnight. Sprinkle cocoa over top and decorate with thin slices of orange.
YIELD: 6 to 8 generous servings.