Directions:
- Preheat oven to 325°F if using a silver 9-inch springform pan, or to 300°F if using a dark nonstick 9-inch springform pan.
- Mix cookie crumbs and butter; press firmly into pan.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add melted chocolate; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.85 Kcal (1528 kJ) | ||
| Calories from fat | 185.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.64g | 32% | |
|---|---|---|---|
| Cholesterol | 90.45mg | 30% | |
| Sodium | 331.42mg | 14% | |
| Potassium | 135.66mg | 3% | |
| Total Carbs | 44.89g | 15% | |
| Sugars | 28.88g | 116% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 4.88g | 10% | |
| Iron | 1.9mg | 11% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 377.87 Kcal (1582 kJ) | ||
| Calories from fat | 192.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.38g | 32% | |
|---|---|---|---|
| Cholesterol | 93.68mg | 30% | |
| Sodium | 343.25mg | 14% | |
| Potassium | 140.5mg | 3% | |
| Total Carbs | 46.49g | 15% | |
| Sugars | 29.91g | 116% | |
| Dietary Fiber | 1.65g | 6% | |
| Protein | 5.05g | 10% | |
| Iron | 2mg | 11% | |
| Calcium | 30.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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