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Crust
- 8-1/2 ounce package chocolate wafers, crushed
(1-3/4 cups)
- 6 tablespoons margarine or butter, melted
Filling
- 2 (8 ounce) packages cream cheese, softened
- 2/3 cup sugar
- 3 eggs
- 12 ounce package (2 cups) semi-sweet chocolate
chips, melted
- 1 cup whipping cream
- 2 tablespoons margarine or butter, melted
- 1 teaspoon vanilla
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Directions
- Heat oven to 325 degrees.
- In medium bowl, combine crust ingredients
(reserve 1 tablespoon crumbs for garnish). Press remaining crumbs over
bottom and 2 inches up sides of 10-inch springform pan. Refrigerate.
- In large bowl, combine cream cheese and
sugar; beat until smooth.
- Add eggs one at a time, beating after each
addition until well blended.
- Add melted chocolate; beat well.
- Add whipping cream, 2 tablespoons margarine
and vanilla; beat until smooth. Pour into crust-lined pan.
- Bake at 325 degrees for 55 to 65 minutes
or until edges are set. Center of cheesecake will be soft. (To minimize
cracking, place shallow pan half full of hot water on lower oven rack
during baking.) Cool in pan 5 minutes; carefully remove sides of pan.
Cool. Garnish with reserved crumbs. Refrigerate several hours or overnight
before serving. 16 servings.
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