This easy chocolate cheesecake mixes up quickly and easily. Delicious and rich in flavor, it makes a great special event dessert.
Keyword: chocolate cheesecake
Author: Jessica Fisher
1 3/4cupchocolate cookie crumbsor chocolate graham cracker crumbs
28-ounce packagecream cheesesoftened
Preheat the oven to 325°. In a mixing bowl, combine the cookie crumbs and 6 tablespoons butter. Press this mixture into the bottom of a 10-inch springform pan and up the sides.
In another mixing bowl, place the cream cheese and sugar. Whip until smooth. Add the eggs one by one, mixing well after each. The eggs will blend into the filling.
Melt the chocolate chips in a small bowl in the microwave or in a double boiler. Add the melted chocolate to the cream cheese mixture. Beat in the whipping cream, remaining 2 tablespoons melted butter, and vanilla. Pour this mixture into the prepared pan.
Bake the cheesecake for 55 to 65 minutes or until set around the edges. The center should still be a little wiggle. Cool on a rack or in the turned off oven with the door open. This can prevent cracking.
Remove the sides of the springform pan and allow the cake to cool to room temperature before chilling for several hours or overnight in the refrigerator.
To freeze: wrap the chilled cheesecake in plastic wrap or foil and store in the freezer for up to 2 months. Thaw, wrapped, in the refrigerator.