Chocolate Cheesecake

By Bean4bella

Ingredients

• FILLING:
• 1-1/4 cups graham cracker crumbs (about 20 squares)
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 6 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 cup (6 ounces) semisweet chocolate chips, melted
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• TOPPING:
• 1/4 cup semisweet chocolate chips
• 1/3 cup heavy whipping cream
• 1 tablespoon honey

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside.
In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
In a small saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.