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Chocolate Cheesecake

From

Yield:

16-18 Slices

Directions

Ingredients

18 Oreo-style cookies, crushed (I use a plastic freezer bag and the flat end of a wooden mallet)
2 tbsp melted butter
4- 8 oz pkgs of cream cheese (not the whipped kind)
1 c sugar
2 tbsp flour
1 tsp vanilla
8 oz semi sweet chocolate, melted
4 eggs
powdered sugar
whipped cream

How to

Preheat oven to 325.

Mix crushed cookies with melted butter, press into bottom of springform pan. Bake crust for 10 minutes.

Meanwhile, beat cream cheese, sugar, flour and vanilla in a large bowl until well mixed. Add melted chocolate and beat until mixed, scrap bottom of bowl. Add eggs, one at a time, mix well on low. 

Pour over crust, return to oven for 55-60 minutes. You can test doneness by wiggling the pan slightly. If the middle is still like jello, return to oven for an additional 3-5 minutes at a time. The center will be a little jiggly when done. You may also notice the cheesecake is pulling away from the sides of the pan.

Overcooking will cause the cheesecake to burn on the edges and crack.

Cool cake before removing ring. Refrigerate for 4 hours to cool completely and set up properly.

Slice cheesecake, top with powdered sugar and whipped cream. Serve immediately. 

Options: raspberry sauce, sliced strawberries.