Chocolate and Dried Plum Cheesecake

This cheesecake is a chocolate lover's delight, with a crushed cookie crust and chocolate-cream cheese filling complemented with pureed Sunsweet® prunes.

Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Serves 12

Ingredients
12 chocolate sandwich cookies, finely crushed
1 tablespoon butter, melted
3 packages (8 ounces each) cream cheese, room temperature
1 1/4 cup semi-sweet chocolate morsels, melted
1 1/2 cups sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1 cup (about 6 ounces) Sunsweet® pitted prunes
4 large eggs

Directions
Heat oven to 325ºF. In medium bowl, combine crushed cookies and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes; remove from oven; set aside.

Increase oven temperature to 350ºF. In mixer, combine cream cheese and chocolate until well blended. Add sugar, sour cream and vanilla; beat until fluffy. Set aside. In blender or food processor, process Sunswet® prunes and eggs until smooth. Stir into cream cheese mixture. Pour mixture over cookie crust. Bake 45 minutes to 1 hour or until the center is just set. Let cool at room temperature for 1 hour.

Loosen sides of cheesecake from pan by running knife around inside of pan. Refrigerate 4 hours or overnight. Carefully remove side of pan and serve.