Cheesecake is one of my favorite desserts and I am in love with chocolate so when I seen this recipe I had to share. I mean where can you go wrong with a cheesecake that incorporates chocolate?....Never! I'm definitely making this for the next family/friends gathering...or I might just make it tonight. Decisions, decisions.
Enjoy and leave your comments below to tell us what you thought! Also, don't forget to like us on facebook!
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Ingredients:
- 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
- 2 tablespoons sugar
- 1/4 cup butter, melted
- FILLING:
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup baking cocoa
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- TOPPING:
- 1-1/2 cups (9 ounces) semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Whipped cream and miniature chocolate kisses, optional
Directions
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
- For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
- Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
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**This recipe is not my own. Originally published in Taste of Home December/January edition, 1999.**
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