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Ingredients
- 1 1/2 c chocolate wafer crumbs (about 27 wafers)
- 2 T sugar
- 1/4 c butter, melted
- FILLING
- 1/4 c semi sweet chocolate chips
- 1/4 c heavy whipping cream
- 3 pkgs (8 oz each) cream cheese, softened
- 1 c sugar
- 1/3 c baking cocoa
- 3 eggs, lightly beaten
- 1 t vanilla extract
- TOPPING
- 1 1/2 c (9 oz) semisweet chocolate chips
- 1/2 c heavy whipping cream
- 1 t vanilla extract
- Whipped cream & miniature chocolate kisses, optional
Details
Preparation
Step 1
In sm bowl combine wafer crumbs & sugar; stir in butter. Press onto bottom & 1 1/2 in up sides of a greased 9 in. springform pan. Bake at 350 for 10 min. Cool on wire rack. Reduce heat to 325.
For filling, place chocolate chips in sm bowl. In sm heavy pan, heat cream just to boil. Pour over chocolate; let stand 5 min. Stir until smooth. In LG bowl, beat cream cheese & sugar until smooth. Add cocoa & beat well. Add eggs; beat on low just until combined. Stir in vanilla & reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet. Bake for 45-50 min until center is almost set.
For topping, place chocolate chips in a bowl. In sm heavy pan, heat cream just to boil. Pour over chocolate ; let stand 5 min. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on wire rack for 10 min. Carefully run knife around edge of pan to loosen; cool 1 hr. longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped cream & miniature chocolate kisses if desired. Refrigerate leftovers.
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