Double Chocolate Cheesecake

Prep: 20 min.; Bake: 1 hr., 5 min.; Stand: 30 min.; Chill: 9 hrs.
Yield:Makes 8 to 10 servings

1 1/2 C cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
1 (12-ounce) package semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 t vanilla extract
4 large eggs

Preheat oven to 300 degrees. Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside. (This crust doesn't call for any butter or sugar, but after I had the cookies in the springform pan, I sprayed them with some Pam.) Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.
Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours. (Mine wasn't completely cooled when I put it in the refrigerator and condensation dripped onto the cheesecake, so make sure your's is completely cooled, or don't cover it when you first put it in the refrigerator.)
Remove sides of springform pan, and place cake on a serving plate. (When I tasted this, it was not as sweet as I expected so I add raspberry jam as a topping when I served it. That did the trick. Delicious!)

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