For the Crust:
5 oz. Butter
1/4 cup Sugar
1 cup Flour
For the Cheesecake batter:
2 cups Cream cheese
1/2 cup Sugar
3 1/2 tbsp Flour
2 Eggs (medium)
3 oz. Sour cream
7 oz. Valrhona Baking Dark Chocolate
1 Vanilla bean
Put flour and sugar in a mixing bowl.
Add butter that has been cut into small cubes.
Mix until just combined and crumbly.
Press into mold and bake at 320F until light brown.
Allow to cool.
Put cream cheese in a KitchenAid mixer bowl and, using a paddle, mix until it becomes smooth.
Add sugar and mix again (scraping sides as needed).
Add eggs one at a time, scraping bowl between additions.
When eggs are all added and mixture is smooth, add flour, sour cream and vanilla bean seeds, then continue to mix until smooth.
Pour batter into the molds (approximately 3-6 inch round) prepared with the shortbread crust.
Bake at 300F until batter is set, 30-40 min (depending on mold size)
Allow to cool and then put into the fridge.