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Another Chocolate Cheesecake Recipe

1 pk (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese; softened (low fat works well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c Kahlua

Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1
tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2
inches up sides of an ungreased 10- inch springform pan. Refrigerate. In a large
bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time,
beating well after each addition. Add melted chocolate; beat well. Add remaining
ingredients, and beat until smooth. Pour into crust-lined pan. Bake at 325F for 55 to
65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize
cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven
rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully
remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with
the reserved crumbs (provided you can keep your spouse from eating them), and
refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3 days, probably longer.

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