Chocolate Cheesecake II recipe
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Ingredients
- 1 ½ cups chocolate cookie crumbs 2 tablespoons white sugar ¼ cup butter, melted ¼ cup semisweet chocolate chips ¼ cup heavy whipping cream 3 (8 ounce) packages cream cheese, softened 1 cup white sugar ⅓ cup unsweetened cocoa powder 3 eggs 1 teaspoon vanilla extract 1 ½ cups semisweet chocolate chips ¼ cup heavy whipping cream 1 teaspoon vanilla extract
Nutrition Info
- 539.5 caloriescarbohydrate: 47.6 gcholesterol: 132.1 mgfat: 37.9 gfiber: 2.7 gprotein: 8.5 gsaturatedFat: 22.5 gservingSize: -sodium: 298.7 mgsugar: 36.6 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Cheesecake II
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.