Slow Jams

Blueberry Lavender Brownie Cheesecake

Chocolaty cheesecake with Blueberry Lavender Slow Jams is a forkdropper!  The berry sour cream sauce is a perfect complement to the dense dollops of chocolate in the cheesecake! 

Recipe…

Crust

2 cups crumbled Chocolate Wafer Cookies

4 Tbs. Butter, melted

Cheesecake

2 8oz packages of Cream Cheese, softened

1 Cup Sugar

1/2 Tsp. Salt

1 Tsp. Vanilla

2 Large Eggs, room temperature

3/4 Cup Sour Cream

3 Tbs. Unsweetened Cocoa

Blueberry Lavender Sauce

1 Jar Blueberry Lavender Slow Jams

1 Cup Sour Cream

Butter a 9-inch springform pan.  Stir the chocolate wafer crumbs, salt and melted butter together, making sure the crumbs are coated evenly with the butter.  Pour the crumb/butter mixture into the spring form pan and pat into the bottom of the pan and up the sides to create a crust.  Place a sheet of foil under the pan and form to the bottom and up the sides.  This will act as a barrier in case any butter (and later batter) seeps through the bottom of the springform pan.  Center the pan in the middle of the oven and turn the oven to 350 degrees.  Bake the crust in the oven for 10 minutes and remove to cool. 

Turn the oven down to 325 degrees and boil 3 cups of water in a separate pan.   

In a separate bowl, whip the cream cheese on high for 3 minutes.  Add the sugar and salt and cream the mixture for another 3 minutes.  Beat in the eggs and vanilla until all ingredients are incorporated.  Add the sour cream and mix at low speed for another minute. 

Scrape down the sides of the bowl and make sure everything is mixed well.   

In a separate bowl, add the cocoa powder and 1 and a half cups of the cheesecake mixture and mix well. 

Add the plain cheesecake mixture to the springform pan and dollop the chocolate mixture in an tablespoons around the cake until you have none left.  Take a butter knife and run it through the cake, creating swirls of plain and chocolate cheesecake. 

 Place the pan in a larger roasting pan.  Remove the boiling water from the stove and carefully pour the water into the roasting pan so it reaches a little under halfway up the side of the springform pan. 

Place the roasting pan in the oven and bake the cheesecake for 1 hour and 15 minutes.  After 1 hour and 15 minutes, turn the oven off and leave the oven door partially open, leaving the cheesecake in the oven.  The cheesecake should remain in the cooling oven for 1 hour after which you can remove and leave at room temperature to continue cooling for another hour.  Place cheesecake in the refrigerator and chill for 4 hours. 

To make the Blueberry Lavender Sauce, mix the sour cream and jar of Blueberry Lavender Slow Jams in a bowl and chill.  When you are ready to serve the cheesecake, slice with a warm knife and drizzle the sauce over the top.  Voila!