Double Chocolate Cheesecake with Chocolate Ganache

By charlotteh371

Ingredients

• 1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
• 1 (12-ounce) package semisweet chocolate morsels
• 3 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• For the Ganache topping you will need-
• 3/4 cup whipping cream
• 1 (6-ounce) package semisweet chocolate morsels (1 cup)
• 1 (6-ounce) package milk chocolate morsels (1 cup)

Preparation

Step 1

Press cookie crumbs into bottom and halfway up sides of 9 inch springform pan; set aside.

Microwave chocolate morsels in a microwave safe bowl at high 1 1/2 mins or until melted, stirring at 30 second intervals.

Beat cream cheese at medium speed with an electric mixer 2 mins or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.

Bake at 300 for 1 hour and 4 mins or just until center is set. Turn oven off. let cheesecake stand in oven 30 mins with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cook in pan on a wire rack until room temperature. Cover and chill 8 hours.

PREPARE GANACHE TOPPING:
Bring cream to a boil in saucepan over medium heat; quickly remove from heat, and stir in semisweet and milk chocolate morsels until melted and smooth. let mixture cool (about 30mins) until slightly warm before pouring and spreading over cheesecake.

Remove sides of springform pan and place cake on a serving plate. Slowly pour and spread warm Ganache topping over top of cheesecake, letting it run down sides of cheesecake. Chill 1 hour before serving.