Chocolate Bliss Cheesecake |
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Prep Time: 20 Minutes Cook Time: 3000 Minutes |
Ready In: 3020 Minutes Servings: 6 |
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This is going to be part of my Valentine's day collection. 8 oz of chocolate=8 squares. Ingredients:
18 chocolate sandwich style cookies, finely crushed (about 1-1/2 cups) |
2 tablespoons butter or 2 tablespoons margarine, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
1 teaspoon vanilla |
8 ounces semisweet baking chocolate, melted, cooled slightly |
3 eggs |
Directions:
1. 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 onto bottom of pan.
2. 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.
3. BAKE 55 minute 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.
4. Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.
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