- 12
Ingredients
- FILLING:
- 1-1/2 cups chocolate graham cracker crumbs
- 6 tablespoons sugar
- 6 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 3/4 cup heavy whipping cream
- 4 eggs, lightly beaten
- 6 ounces semisweet chocolate, melted and cooled
- TOPPING:
- 4 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
Preparation
Step 1
In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.
Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Carefully pour remaining filling over chocolate layer. Return to baking sheet. Bake at 325° for 65-75 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.
In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheesecake. Cover and chill overnight. Refrigerate leftovers. Yield: 12 servings.