Rebecca’s Chocolate Cheesecake Recipe
This melt in your mouth Chocolate Cheesecake is rich, fluffy, and sweet, a real triple threat!
Ingredients:
Crust
1 1/2 Cups Chocolate Cookie (wafer) Crumbs
2 Tbsp. White Sugar
1/4 Cup Butter, melted
Cheesecake Filling
1/4 Cup Semi-sweet Chocolate Chips
1/4 Cup Heavy Whipping Cream
3 (8 oz.) packages Cream Cheese, softened
1 Cup White Sugar
1/3 Cup Unsweetened Cocoa Powder
3 Eggs
1 tsp. Vanilla Extract
Topping
1 1/2 Cups Semi-sweet Chocolate Chips
1/4 Cup Heavy Whipping Cream
1 tsp. Vanilla Extract
Preheat oven to 350 degrees F. Lightly grease a 9” spring form pan.
Directions:
Crust
In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 Tbsp. sugar, and melted butter. Press onto the bottom and 1 1/2” up the sides of the prepared 9” spring form pan. Bake for 10 minutes. Allow to cool.
Reduce oven temperature to 325 degrees F.
Cheesecake 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 tsp. vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F for 45 to 50 minutes or until center is almost set.
Topping
In a small saucepan, heat 1/4 cup whipping cream and 1 tsp. 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.
And Enjoy!
Yields: 12 servings
