5 oz. cold Butter, cut into small cubes
1/4 cup Sugar
1 cup Flour
For the Cheesecake batter:
2 cups Cream cheese, room temperature
1/2 cup Sugar
3 1/2 tbsp Flour
2 Eggs (medium)
3 oz. Sour cream
7 oz. Valrhona Baking Dark Chocolate
Put flour and sugar in a food processor.
Add butter and pulse until just combined and crumbly.
Press into molds (approximately 3-6 inch round) and bake at 320°F until light brown.
Allow to cool.
Reduce oven heat to 300°F.
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 300°F until batter is set, 30-40 min (depending on mold size)
Allow to cool and then put into the fridge.