Heavenly Chocolate Cheesecake
- 1 1/4 cup flour
- 2 tbsp sugar
- 1/3 cup butter
- 1/2 semi-sweet chocolate chips
- 3 packages cream cheese, softened (8 oz each)
- 1/2 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 1/4 cup semi-sweet chocolate chips, melted
- 1/2 cup whip cream
- 1 1/2 cups whip cream
- Halved strawberries and raspberries
Heat oven to 375 degrees. In medium bowl, mix flour and 2 tbsp sugar. In 1-quart saucepan, melt butter and 1/2 cup chocolate chips, stirring occasionally. Stir into flour mixture. Press evenly in bottom of ungreased 10-inch springform pan. Bake 10 minutes.
Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla with electric mixer on medium speed. Beat in eggs, one at a time. Beat in 1 1/4 cups melted chocolate chips and 1/2 cup whip cream. Pour evenly over crust.
Reduce oven temperature to 325 degrees. Bake 55 to 60 minutes or until center is set. Cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Refrigerate at least 4 hours. Remove side of pan. To with whip cream and berries.
For clean, even slices, cut with hot, wet knife and wipe knife off after each cut. Store cheesecake in refrigerator.