This Slow Cooker Chocolate Cheesecake will score big points with everyone at your table. A chocolate cookie crust and a filling of cream cheese, sugar, egg, chocolate, cream, and vanilla extract bakes in the slow cooker for the creamiest cheesecake ever!
Cut a piece of parchment paper into a round to fit inside a 6.5-inch springform pan. Grease the pan slightly so that the parchment will stick to the bottom.
In a small mixing bowl, combine the cookie crumbs and butter. Mix well and then press the mixture into the bottom of the prepared pan and up the sides. Set this aside.
In a large mixing bowl, place the cream cheese and sugar. Whip until smooth. Add the eggs, one at a time, mixing well and scraping the sides after adding each one.
In a microwave-safe bowl or a double boiler, melt the chocolate chips.
Add the melted chocolate to the cream cheese mixture. Beat in the whipping cream and vanilla extract. Pour this mixture into the prepared pan.
Take a large piece of heavy duty foil (about arm's length) and crumple it into a thick coil. Place this in the bottom of a 6-qt slow cooker. Add two cups water to the crock.
Place the cheesecake pan atop this foil coil. It's important that the pan not touch the crock directly, else the cake will overheat. Ensure that the coil is thick enough not to collapse under the weight of the pan.
Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, or until the cake reaches an internal temperature of 150 degrees F. Turn off the slow cooker and carefully replace the lid so that no condensation from the lid drips on the cake. Allow the cake to rest for 1 hour, covered, in the unplugged slow cooker.
Carefully remove the lid and if there's any condensation on the cake, blot this away with a paper towel. Cool the cake in the pan on a rack for 1 hour.
WIth an offset spatula, carefully, cut the cake away from the sides of the pan. Remove the pan and place the cake on a rack to cool for an hour. Then, gently wrap with plastic wrap and chill for at least 3 hours or overnight.
Garnish the cake with chocolate shavings and serve with whipped cream.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/8 the recipe.To freeze: Wrap the cake in plastic wrap and slip into a ziptop freezer bag. Store in the freezer for up to 6 weeks. Thaw in the refrigerator before serving.